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Melt butter in saucepan, add almonds, pepper and 1 cup broth. Bring to a boil. Add rest of broth, rice and turmeric. Cover and simmer for 20-25 minutes or until rice is tender and liquid is absorbed. To blanch almonds: Place almonds in saucepan, cover with cold water. Bring to a boil. Simmer for one minute or until skins are loose. Drain and slip off the skins.
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