This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.
Almond & Pimento Rice Pilaf
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- #2402
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
2 1/2 tablespoons unsalted butter
1/4 cup diced Vidalia or sweet type onion
1 cup uncooked converted rice
1/3 cup sliced or slivered almonds
1 can chicken broth
10 ounces water
1 teaspoon dried parsley
2 tablespoons chopped pimento, drained well
directions
Heat chicken broth and water to boiling. Reserve.
In a large saucepan for which you have a lid. Heat butter over low heat. Add onions, increase heat to medium and saute onions about 3 minutes. Add rice. Stir and fry until well coated. Add almonds.
Continue stirring until rice begins to brown, about 1 1/2 to 2 minutes. Add hot chicken broth. Cover and reduce heat to low. Cook for about 20 minutes. Stir and sit off burner. Stir in parsley and chopped pimento. Allow any remaining water to absorb. About 5 minutes. Serve hot.
added by
ssmnita
nutrition data
Nutritional data has not been calculated yet.
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