CRUNCHY RAISIN RICE
"Toasted, slivered almonds add super crunch to a savory side dish of brown rice and raisins."
2 tablespoons light olive oil
1 small onion, chopped
4 stalks celery, chopped
3-3/4 cups water, divided use
1 cup California raisins
2 cups instant whole grain brown rice
1/2 teaspoon seasoned salt
1 teaspoon light olive oil
1/2 cup slivered almonds, toasted
Heat 2 tablespoons olive oil in heavy saute pan and sauté onion and celery for 3 to 4 minutes, until onion is translucent, but celery is still somewhat crunchy. Set aside.
In a 1-quart bowl or glass measure, microwave 2 cups water on high for 2 minutes and add raisins; let stand for 3 to 5 minutes to plump. Drain and set aside.
Meanwhile, in a 1-quart saucepan, heat remaining 1 3/4 cups water to boiling and stir in rice. Return to boil; cover and simmer for 5 minutes. Remove from heat and stir in raisins; recover and let stand for 5 minutes.
TO SERVE:
Combine onion-celery sauté and rice in large salad bowl. Season with seasoned salt and 1 teaspoon olive oil; stir together. Sprinkle almonds on top and serve hot.
From: Mrs. Margaret Staszak, WA
Makes 8 servings
Source: California Raisin Marketing Board |