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.
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2 comments:
I'm picturing serving this to the children ... and had to go take a little break to recover from the image of a honey-covered living room and Echo. :) Maybe I'll save it for when they're older
The sauce sticks to the rice really well and isn't runny, but also isn't very sticky. The kids would probably be able to pick up clumps of rice (that sounded really gross).
Or, when they're older :)
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