| Ingredients:
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21/4 C Haserot Chicken Broth
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1 tsp. Fresh grated tangerine peel
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1 C Long grain converted rice
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½ C Onion, chopped
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1/3 C Raisins
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1/8 tsp Ground Allspice OR Cinnamon
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2 each Tangerines, peeled, cut into small pieces
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Instructions:
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In a 2 quart saucepan combine 2cups of broth and tangerine peel.
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Bring to boil, add rice.
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Cover and simmer 15 to 20 minutes over low heat or until rice is tender and the liquid is absorbed.
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In a skillet, heat remaining ¼ cup of broth and ¼ cup
of tangerine juice; sauté onion with raisins and spice for 3 minutes.
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When rice is done, stir in tangerine pieces and onion/raisin mixture. |