- Servings: Serves 6
|4 cups||Chicken Broth|
|2 cups||Long Grain Rice|
|Salt & Ground White Pepper|
|½ cup||Chopped Red Sweet Pepper, sauteed|
|¼ cup||Fresh Chives, chopped|
|2 tsp||Dried Basil,|
|½ cup||Toasted Slivered Almonds|
1. Bring chicken broth to boil, add rice and salt and white pepper to taste. Reduce heat and cover.
2. When rice has cooked, about 20 minutes, add butter, sweet pepper, chives, and basil. Mix well. Add rice vinegar(more can be added to taste). Stir in almonds just before serving or sprinkle on top in serving dish.
I prefer to use the purple variety of basil, if available.