Sunday, December 20, 2009

Asparagus-Almond Rice

2 to 3 tablespoons slivered almonds
1 cup rice
2 cups chicken stock
1 small bunch asparagus

Melt 1 tablespoon butter in a medium pot and toast nuts 2 minutes, add rice and toast 1 minute more. Add stock and bring to a boil. Cover and cook over low heat 15 minutes. Trim off the top 4 inches of asparagus and thinly slice on the bias. Add to rice and cook rice 2 to 3 minutes more for a total of 17 to 18 minutes.

--Adapted from Rachel Ray

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