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June 2010
Moroccan Rice
- 1 small onion, chopped
- 2 T. butter
- 1 cup white wine
- ½ cup almonds, sliced
- ½ cup diced carrots
- ¼ cup golden raisins
- ¼ cup dried cranberries
- Dash cayenne pepper
- ¼ tsp. cinnamon
- 2 cups rice
- 6 cups chicken stock
Sauté onion in butter until onion cooks clear. Add wine and cook until it cooks down, add almonds, carrots, raisins, cranberries, cayenne pepper, cinnamon, rice and chicken stock. Simmer until rice is tender. More cinnamon can be added to taste.
Serves 6 to 8.