Jefferson
Rice
Submitted
by: Sugie |
2 cups
chicken broth
1 cup uncooked long grain white rice
1/4 cup butter |
1/3 cup
shelled pistachios
1 teaspoon salt
|
Bring
chicken broth to a boil in a large saucepan. Add
rice and reduce heat. Cover and simmer over low
heat for about 20 minutes until liquid is
absorbed. Meanwhile, heat butter in a small
skillet and brown the pistachios. Sprinkle with
salt and stir. When rice is finished cooking,
place in a serving bowl and toss with pistachios.
The Skinny: Use low fat chicken
broth. |
Yellow
Rice with Raisins
Submitted by: KatjaGirl |
1
tablespoon sugar
1/2 teaspoon turmeric
1 tablespoon salt
2 tablespoons butter |
1 cinnamon
stick
1 cup raisins
1 teaspoon lemon rind
2 cups white rice |
| In a large
pot, bring 6 cups of water to a boil. Add the
first 7 ingredients and stir until the sugar has
dissolved. Add the rice, cover, and simmer for 20
minutes. Remove cinnamon stick and lemon rind
before serving. |
Coconut
Rice
Submitted
by: Ashli |
2 1/2 cups
jasmine rice
1 tablespoon vegetable oil
2 teaspoon fresh ginger, minced
1 1/2 cups canned unsweetened coconut milk
1 1/2 cup water |
1 1/2 inch
cinnamon stick
Pinch of salt
1/2 cup fresh cilantro, minced
2 green onions, chopped
|
| Heat oil in
medium saucepan over medium heat. Add ginger and
cook, stirring constantly for 1 minute. Add rice
and stir. Cook for 3 minutes, stirring
constantly. Add coconut milk, water, cinnamon,
and salt. Stir. Bring to a boil. Reduce heat and
simmer until rice has absorbed all of the liquid,
about 10 minutes, stirring occasionally to
prevent the rice from sticking to bottom of pan.
Cover and reduce heat to low, cook until rice is
soft and tender, about 15 -20 minutes. Stir in
cilantro and green onions just before serving.
Makes 6 servings |
To submit your favorite recipes to be
included in the Garden of Friendship Recipe Book,
please email them to Barbiel
 
Background graphics made especially for the
Recipes Committee of the Garden of Friendship by Valatine
|