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Almond Wild Rice
I've been eating brown rice for 25 years because it's good for me. With this recipe, now I'll eat brown rice because I like it! The broth, almonds, raisins, and parsley combine to give this pilaf a great taste, and the crunch of the almonds and chewiness of the raisins lend a lot of textural interest. I had no slivered almonds, so I used whole, rough chopped; will probably do that again for the extra texture. I give 5 stars for this contribution, because it's also a snap to make. Thanks for sharing, Mark!
7 users found this review helpful
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Reviewed On:
Oct. 17, 2007
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