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      Title: Rice with Almonds and Raisins
 Categories: Middle east, Side dish, Rice, Nuts
      Yield: 2 servings
 
  1 1/2 c  Water
    1/2 ts Salt
    3/4 c  Long-grain rice
    1/4 c  Sliced almonds; toasted
           - golden
      2 tb Dark raisins
      2 ts Unsalted butter; melted
      1 tb Fresh flat-leaf parsley;
           - chopped, (wash and dry
           - before chopping)
 
  In a small heavy saucepan bring water to a boil. Add salt and rice
  and cook, covered, over low heat 15 minutes or until water is
  absorbed and rice is tender. Stir in almonds, raisins and butter
  and let stand, covered, 5 minutes. Stir in parsley and season with
  salt and pepper.
  
  Recipe By: Gourmet Magazine, February 1997

  From: Linda Shapiro
  To: Jewish-Food List
 
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