Recipe - Honey-And-Nut Rice

2 tablespoon Butter or margarine
2 md Celery stalks; cut or sliced up
1 md Onion; chopped
3 One half cup Cooked longgrain rice
1 cup Coarsely chopped walnuts;
toasted
2/3 cup Raisins
3 tablespoon Honey
3 tablespoon Lime juice
1 tablespoon Olive oil
One fourth teaspoon Salt
One fourth teaspoon Ground cinnamon
One fourth teaspoon Pepper
Garnish: celery leaves

Melt butter in a Dutch oven; add celery and onion, and saute until tender.
Remove from heat. Stir in rice, walnuts, and raisins.

Combine honey and next 5 ingredients; toss with rice mixture. Garnish, if
desired. Makes 8 to 10 servings.

*****Bonus Recipe for Leftovers***** For HoneyandNut Orzo, substitute 4
cups cooked orzo for rice. For HoneyandNut Ham Salad, toss 2 cups chopped
cooked ham with 2 cups HoneyandNut Rice; cover and chill. Serve on
lettucelined plates. Makes 4 servings.

Southern Living Website

Recipe by: Southern Living Magazine

Posted to MCRecipe Digest V1 #1032 by Suzy Wert SuzyWert@aol.com on Jan
22, 1998