Baked and Roasted Side: Almond Rice Bundles

Almond Rice Bundles

  • 1 large head cabbage
  • 1/3 cup slivered almonds
  • 1/2 teaspoon fennel seeds, ground
  • 1/2 teaspoon fines herbes
  • 1/4 teaspoon ground thyme
  • 1/4 teaspoon ground black pepper
  • 1/8 teaspoon ground cinnamon
  • 2 tablespoons butter or margarine
  • 1 1/2 cups cooked rice (cooked in chicken broth)
  • 3 tablespoons dried currants
  • 1 teaspoon grated lemon peel
  • 2 tablespoons water
  • 1 lemon, thinly sliced
Cooking Procedures:
  • Wash and clean cabbage. Immerse in salted boiling water; parboil 5 to 7 minutes. Remove outer 8 leaves as they become pliable. Drain and set aside.
  • Cook almonds with fennel seeds, fines herbes, thyme, pepper and cinnamon in butter in large skillet over medium-high heat until almonds are light brown. Stir in rice, currants and lemon peel; remove from heat.
  • Spoon 1/4 cup rice mixture onto center of each cabbage leaf. Tuck in sides and roll tightly into cylinders.
  • Place rolls in greased baking dish. Sprinkle with water; top with lemon slices.
  • Bake, covered, at 350°F (175°C) 20 to 25 minutes.
  • Makes 4 servings.

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