Honey Almond Rice

This was a case of putting off grocery shopping as long as possible. We're really pinching pennies these days, so I'm in the habit now of totally cleaning out our fridge, freezer and pantry before going to the store. We made use out of all we can. So, in a Google search for "budget friendly meals" I came across this. We always have instant rice on hand, and we had leftover almonds from the granola bars and just a tiny bit of honey left. This was perfect, and even though Chris usually doesn't like much on his rice, he really liked this recipe.

Honey Almond Rice

1/2 cup white rice
1 cup water
12 almonds (shelled, whole)
1 tablespoon butter
1 teaspoon honey

Cook the rice according to the instructions on whatever variety you have. While the rice cooks, take the almonds and chop them up, slivers are best (if you prefer to purchase them prepared slivered almonds will do fine). Melt the butter over low heat and stir in the honey. You should get a sauce that is thicker than melted butter alone but still thin enough to pour. If necessary you can add additional butter to the mixture. After the rice is completely cooked and has absorbed all the liquid, stir in the almonds and the sauce. The sauce will thicken up in the pan after the heat's off, so just stir it all in to avoid wasting any.

Easily modified for more servings.

Ginger Ale

I haven't tried this at all, but it was in the comments section of a blog I read and I thought it sounded pretty neat. I don't always like ginger ale, but when my stomach isn't feeling good, it's what I crave.

1 1/2 C fresh ginger — sliced thin
1 1/2 C sugar
1 1/2 C water
1/2 C lemon juice
club soda or plain seltzer — chilled

(No need to peel ginger, just slice it very thin. You will need a strainer after cooking ginger.)

Combine ginger, sugar and water in a sauce pan. Bring to a boil, stir often. Maintain gentle boil until it reaches consistency of pancake syrup, approx 20 minutes.

Strain ginger syrup into a container and allow to cool.

When cool stir in lemon juice.

Store in refrigerator.

Add two tablespoons of ginger syrup to for each 6 ounces of chilled club soda or seltzer, stir gently. Add ice if desired.