Ingredients
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1 cup long grain rice
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3 tablespoons butter
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1/2 cup onion, sweet, finely chopped
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1/2 red pepper, coarsely chopped
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1/2 orange bell pepper, coarsely chopped
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2 cups chicken broth, good quality
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1 sprig fresh thyme
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1/2 teaspoon salt
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1/2 teaspoon fresh ground black pepper
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1/4 cup almonds, sliced, toasted
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1/4 cup large golden raisin
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2 green onions, finely chopped
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1/2 lb baby portabella mushrooms, sliced
Instructions
- Melt 1 tbsp butter in saucepan, add mushrooms and saute 3 minutes over high heat, remove mushrooms and reserve.
- Melt remaining butter, in same pan, add onions and peppers, saute until soft.
- Stir in the salt, thyme, rice and broth.
- Bring mixture to a boil, cover, lower heat and simmer for 20 - 25 minutes, until all liquid is absorbed.
- Remove from heat, add in the reserved mushrooms, almond slices and raisins.
- Mix well, pour into a nice dish, season with freshly ground black pepper and garnish with finely chopped green onions.