Honey-and-nut rice

8 Servings

Ingredients

Quantity Ingredient
2 tablespoons Butter or margarine
2 mediums Celery stalks; sliced
1 medium Onion; chopped
3½ cup Cooked long-grain rice
1 cup Coarsely chopped walnuts; toasted
⅔ cup Raisins
3 tablespoons Honey
3 tablespoons Lime juice
1 tablespoon Olive oil
¼ teaspoon Salt
¼ teaspoon Ground cinnamon
¼ teaspoon Pepper
Garnish: celery leaves

Directions

Melt butter in a Dutch oven; add celery and onion, and saute until tender.

Remove from heat. Stir in rice, walnuts, and raisins.

Combine honey and next 5 ingredients; toss with rice mixture. Garnish, if desired. Makes 8 to 10 servings.

*****Bonus Recipe for Leftovers***** For Honey-and-Nut Orzo, substitute 4 cups cooked orzo for rice. For Honey-and-Nut Ham Salad, toss 2 cups chopped cooked ham with 2 cups Honey-and-Nut Rice; cover and chill. Serve on lettuce-lined plates. Makes 4 servings.

Southern Living Website

Recipe by: Southern Living Magazine Posted to MC-Recipe Digest V1 #1032 by Suzy Wert <SuzyWert@...> on Jan 22, 1998

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