We like this with pork, but I think it would also be good with lamb.
1-1/4 oz. pine nuts
1/4-c. butter
1-whie onion, chopped
1-c. white, long grain rice
1-3/4-c. chicken stock
1/2-c. dried apricots, sliced in half
2-tab. butter
In large pan, brown the pine nuts in butter over med. heat.Use a slotted spoon and remove nuts and set aside.
Saute onion in the butter til soft, then add rice. Saute for 1-2 min. before adding stock. Bring to boil, reduce heat and simmer covered 20 min or til most of stock is absorbed. Add nuts and apricots. Cook 10 min more..Toss with the 2 Tab. butter just as you serve.
enjoy
kadesma
1-1/4 oz. pine nuts
1/4-c. butter
1-whie onion, chopped
1-c. white, long grain rice
1-3/4-c. chicken stock
1/2-c. dried apricots, sliced in half
2-tab. butter
In large pan, brown the pine nuts in butter over med. heat.Use a slotted spoon and remove nuts and set aside.
Saute onion in the butter til soft, then add rice. Saute for 1-2 min. before adding stock. Bring to boil, reduce heat and simmer covered 20 min or til most of stock is absorbed. Add nuts and apricots. Cook 10 min more..Toss with the 2 Tab. butter just as you serve.
enjoy
kadesma
