Almond & Sherry Rice

Long-grain white rice for 2 or 3 is made extra-special with the addition of dry sherry and almond extract to the cooking liquid.

Ingredients:

• 1/2 cup long grain white rice, uncooked
• 2 cloves garlic, minced
• 1 Tbsp olive oil
• 1 cup water
• 1 Tbsp dry sherry wine
• 1/4 to 1/2 tsp almond extract (to taste)
• 1 pinch powdered saffron
• Salt to taste
• Toasted slivered almonds, to garnish

Directions:

In a small heavy saucepan, saute rice and garlic in olive oil about 3 minutes or just until lightly browned. Combine water, sherry and almond extract; carefully add to rice and garlic along with saffron and salt. Bring to a boil, reduce heat; cover tightly and cook over low heat 15 to 20 minutes until liquid is absorbed. To serve, top with toasted almond slivers.

Number of Servings: 2-3

Notes from the Cook: This is elegant enough to prepare for a special company dinner, yet quick enough to serve with a weeknight supper. It is especially delicious with grilled or roasted chicken or pork.