You are here

Grecian Rice

Ingredients
  Butter/Margarine 3 Tablespoon
  Onion 1⁄2 Cup (8 tbs), finely chopped
  Green pepper 1⁄2 Cup (8 tbs), finely chopped
  Garlic 2 Clove (10 gm), minced or pressed
  Long grain rice 1 Cup (16 tbs)
  Beef bouillon 2 Cup (32 tbs)
  Cinnamon 1 Teaspoon
  Salt 1⁄2 Teaspoon
  Natural almonds 2⁄3 Cup (10.67 tbs), chopped
  Almond 2⁄3 Cup (10.67 tbs), chopped (Natural Variety)
  Parsley 1⁄4 Cup (4 tbs), finely chopped
Directions

MAKING
1. In a 2-quart Dutch oven or skillet, melt the butter or margarine over moderate heat.
2. When it begins to froth, add the onion, pepper and garlic.
3. Cook for 5 minutes on low heat, stirring frequently, until limp but not browned.
4. Increase heat to moderate and add rice. Sauté another few minutes until rice is transparent and coated with butter.
5. Pour in the bouillon and add salt and cinnamon.
6. Bring to a boil, stirring often to prevent rice from sticking to the sides.
7. Cover with lid and simmer on low flame for 15 minutes or transfer to the middle level of a warm oven (350 degree F) for 20 minutes.
8. When rice is tender and stock is absorbed, add almonds and mix in lightly without stirring too much.
9. Turn off heat, let stand covered for 5 minutes.

SERVING
10. Spoon out onto a platter and garnish with chopped parsley
11. Serve hot with lamb stew.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Greek
Course: 
Side Dish
Method: 
Saute
Ingredient: 
Almond
Preparation Time: 
5 Minutes
Cook Time: 
25 Minutes
Ready In: 
30 Minutes
Servings: 
2

Rate It

Your rating: None
4.1375
Average: 4.1 (16 votes)