Tasty Recipes

Rice Recipes

Find great ideas for Rice Recipes at 123EasyAsPie.com

Q: rice recipes?
does anyone have any good rice and meat recipes either steak,pork chicken egetabls etc thank you

A: Tangy Meat and Rice Loaf Recipe
Ingredients
1 pound lean ground beef
1 cup cooked rice
1 egg
3/4 cup plain yogurt
1/2 cup finely chopped onion
1/2 cup finely chopped green bell pepper
1 (4-ounce) can sliced mushrooms, drained
1 tablespoon Worcestershire sauce
1 teaspoon salt
1/4 teaspoon ground black pepper
Tomato and onion slices (optional)

Instructions
Combine beef, rice, egg, yogurt, onion, green bell pepper, mushrooms, Worcestershire sauce, salt and pepper. Shape into a round loaf; place on rack in shallow pan. Bake at 350 degrees for 55 minutes. Top with tomato and onion slices. Bake 5 minutes longer.

Yield: 6 servings

Q: Rice Recipes?
wat are some ways i can cook rice? i have the following ingrediant only:

rice
butter
bouillon
tomatoe sauce

a good recipe please, i dont have to use all the ingrediants i wrote, just letting u know what i have at the moment. please be clear with details.

best recipe gets best answer

thank you

A: FRIED RICE

4 cups boiled rice
3 tablespoons olive or peanut oil
1 tablespoon dry green (or other) onion
1/4 teaspoon garlic powder (or 2 cloves fresh)
2 tablespoons dried mushrooms
2 dried whole eggs, rehydrated
1 tablespoon soy sauce
shredded canned ham, pork or chopped shrimp (optional)

Sauté rice in oil for 5 minutes, stirring occasionally. Add green onions and mushrooms and meat, if using. Cook for several minutes. Combine rehydrated eggs with soy sauce and stir into pan. Cook until eggs set.

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STIR-FRIED RICE WITH PORK

1/2 cup green onion, sliced
1/2 cup celery, diagonally sliced
2 cups pork roast, diced
1 tablespoon fresh garlic, finely minced
2 tablespoons oil
3 cups cooked rice, cold
1 cup water chestnuts, canned, sliced
1/8 teaspoon pepper
1/4 teaspoon salt (or hot salt)
1 egg, slightly beaten
pinch of hot pepper flakes or cayenne, to taste
2-3 tablespoons soy sauce

Sauté onions, celery, and pork in oil until vegetables are tender crisp.
Add rice and water chestnuts. Combine pepper, salt, egg and soy sauce.

Stir into rice mixture. Cook, stirring 2 to 3 minutes or until heated.

Variations:

#1 Add cooked cocktail shrimp during last 5 minutes of cooking.
#2 Stir in 1 small can or 1 cup fresh bean sprouts during last 10 minutes of cooking.
#3 Add 1 1/2 cups snow peas or sugar snap peas; sauté with green onions.
#4 1/8 cup finely minced fresh ginger added and a tablespoon of lemon juice adds a fresh new twist. Serve over cooked Thai noodles.
Makes 6 servings.

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SHORT-CUT SPANISH RICE

3 cups cooked rice
1 teaspoon Taco seasoning
1 1/2 cups Tostitos Medium Salsa
garlic powder, to taste
salt and pepper, to taste

Quick Version (Side Dish):

Steam or boil rice according to package directions to measure about 3 cups. Cook rice slightly on the dry side (steaming is best). Minute Rice may be used for an emergency side dish.
Combine ingredients and cook 5 minutes (no more), just until heated through. Season to taste and serve.

Main Dish Variation:

For a quick, hearty main dish, saute 1/2 inch cubes of pork in a tablespoon of olive oil with 1-2 large onions, chopped, one green or red sweet pepper, cut into chunks, and a few cloves of fresh, minced/crushed garlic.
Add ground cumin, paprika, and cayenne, (or just use Taco seasoning) to taste and stir in salsa and cooked rice. Any combination of seasonings or quantity of onion and pepper may be used.

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HEARTY TOMATO RICE SOUP

2 tablespoons butter
1 lb. hamburger
1 cup onion, chopped
1/2 cup celery, chopped
1 large can tomatoes
2 1/2 cup water
2 beef bouillon cubes
1/3 cup dry rice
salt and pepper to taste
1 teaspoon fresh basil or half teaspoon dried
2 tablespoons fresh parsley, chopped
3 garlic cloves, minced or 1/2 teaspoon garlic powder

Saute hamburger and onion in butter; add celery. Break up hamburger into small pieces.
Combine with remaining ingredients. Cook over low heat 30 minutes or until rice is tender.

Optional: Use chopped steak instead of hamburger. Stir in 1/2 cup of heavy cream 10 minutes before serving.

*_*

Q: Rice recipes?
I’m making a lemon garlic pork loin and I need a good rice recipe…. any ideas?

A: Just remember that the broth is already diluted, so don’t add water! Also, feel free to add other herbs of your choice.

1 tablespoon olive oil
1 large onion, chopped
1 cup chopped carrots
1 cup sliced celery
2 garlic cloves, minced
1/2 cup uncooked wild rice
2 (14 ounce) cans swanson vegetable broth
1 cup uncooked long-grain white rice
2 tablespoons chopped fresh parsley

Heat oil in a large nonstick skillet.
Add onion, carrots, celery and garlic and cook until tender.
Add wild rice and broth.
Heat to a boil.
Cover and cook over low heat for 25 minutes.
Add white rice.
Cover and cook over low heat for 20 minutes or until done.
Stir in parsley.

Q: Anybody have any great recipes that have rice in them?
i’m a new cook, i was wondering if anybody had any good recipes that has flavored rice or rice that gets flavored as it cooks like chicken and rice recipes, or pork chops and rice recipes?

A: Pork Chop Casserole

1 (6-oz.) package Uncle Ben’s long grain and wild rice mix (not the quick cooking)
2 cups hot water
6 (1/2 inch thick) bone-in pork loin chops, trimmed of most fat
1/4 tsp. pepper
1 can cream of mushroom soup
1/2 cup milk

Combine rice, seasoning packet from rice mix and hot water; place in a lightly greased 13×9 baking dish. Set aside. Sprinkle pork chops with pepper, and place over rice mixture. Cover and bake at 350 degrees for 1 hr. Uncover casserole; combine soup and milk and pour over casserole. Bake, uncovered about 15 min. more or until thoroughly heated.
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Chicken~N~Rice

4 cups cooked chicken, diced
3 cups chicken broth
8 oz. sour cream
2 cups Minute Rice
2 cans ‘cream of soup’ (chicken, celery, mushroom, or a combo)
1 medium, sautéed onion
2 tubes crushed Ritz crackers
1 stick melted butter

Cook the chicken, when cooled de-bone and dice. Mix with the broth, rice, soups and sour cream. Add sautéed onion, if using. Mix well. Place in a greased 9×13 casserole. Bake at 350 degrees for 20 minutes. Meanwhile, melt the butter and add to the crushed crackers. Mix. After 20 minutes, sprinkle over the partially cooked casserole. Bake an additional 15 minutes, until crackers are browned and casserole is bubbly.
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Shrimp Casserole

1 lb small raw shrimp
1 can French Onion Soup
1 can Cream of Mushroom
1 can mild Rotel tomatoes
1 cup uncooked rice
1/3 cup melted butter
1/4 cup diced green bell pepper
1/4 cup green onion
1/2 cup shredded Monterey Jack Cheese
1/3 cup dried parsley

Mix all ingredients together. Cover and bake @ 350ºF degrees for 45 minutes. Sprinkle with 1 cup Cheddar Cheese. Bake for 15 minutes.

Serves 8. Great for buffet or potluck!
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Coconut Rice
Serves 6

1 slice bacon, finely chopped
2 garlic cloves, minced
1 jalapeno chile, minced (ribs and seeds removed for less heat), optional
¼ tsp. dry thyme
Coarse salt
¾ cup canned coconut milk
1 can red kidney beans, drained and rinsed
1 cup long-grain white rice
2 scalions, minced

In a mdium saucepan, brown bacon over med-low heat, stirring often, about 8 minutes. Pour off rendered fat. Add garlic, jalalapeno, thyme, and 1 tsp. salt. Cook until fragrant, about 30 seconds.

Add coconut milk and 1½ cups water. Bring to boil; stir in beans and rice. Cover, reduce heat, and simmer on low until rice is tender, about 30 minutes.

Remove from heat. Stir in scallions. Let stand covered until water is absorbed, 10 minutes.

–Everyday FOOD
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CONFETTI RICE

1 cup rice
1-1/3 cups water or broth
1 tsp. salt
1 tsp. garlic powder
1 cup carrots, very thin 2 inch long strips
1/2 cup chopped red onion
1 cup cut zucchini, 1/4 inch squares
1/2 cup frozen corn kernels
1/2 cup diced red bell pepper
1/2 cup frozen peas
2 Tbsp. chopped parsley
1 Tbsp thyme or marjoram

Place rice, water, salt and garlic powder in a pot with a tight fitting lid. Bring to a boil, then lower heat to simmer. After 10 minutes, add carrots and onion. Steam another 5 minutes, then add remaining vegetables. Remove from heat, leaving lid on another 5 minutes. Fluff rice and distribute vegetables throughout rice. Sprinkle with herbs and serve.

Serves 12.

Q: Does anyone have any good rice recipes?
I like anything really…and I don’t have many rice recipes

A: possum and rice is good

Q: Do you have any rice recipes to share with me?
I have made chicken and rice, pork and rice, and fried rice. Are there any other rice recipes I can do? In my family there is a mix of latin and asian, so rice is a must. Any new ideas?

A: Hi Wisen smart,

And there are so many great dishes that involve rice. To win the hearts of the Latin side of your family become a Risotto expert. Once you have mastered the basic risotto you can vary it in lots of ways. The basic risotto or Risotto Alla Milanese is also the perfect accompaniment to Osso Bucco, a delicious, classic Italian casserole. As for the asian side of the family, if you can arm yourself with a good Pilaf, Biryani or Nasi Goreng that is sure to keep them happy. And to really impress the whole family, try your hand at a Paella.

Risotto Alla Milanese

Ingredients (serves 4)

* 1L (4 cups) chicken stock
* 1/2 tsp saffron threads
* 20g butter
* 1 tbs olive oil
* 1 brown onion, halved, finely chopped
* 2 garlic cloves, crushed
* 330g (1 1/2 cups) arborio rice
* 125ml (1/2 cup) dry white wine
* 20g (1/4 cup) finely grated parmesan
* Salt & freshly ground black pepper
* Shaved parmesan, to serve

Method

Combine the stock and saffron in a medium saucepan over high heat. Bring just to the boil. Reduce heat and hold at a gentle simmer.

Heat butter and oil in a heavy-based saucepan over medium heat. Add the onion and garlic and cook, stirring, for 5 minutes or until soft and translucent. Add rice and stir for 1 minute or until grains appear slightly glassy. Add wine and cook, stirring constantly, until liquid is completely absorbed. Add a ladleful (about 125ml/1/2 cup) of simmering stock and stir until completely absorbed. Continue to add the stock, a ladleful at a time, stirring constantly and allowing the liquid to be absorbed before adding the next ladleful. Cook for 20 minutes or until the rice is tender yet firm to the bite and the risotto is creamy. Remove from heat. Stir in the grated parmesan. Taste and season with salt and pepper.

Divide risotto among serving bowls. Sprinkle with shaved parmesan and serve with Osso Bucco or another rich meat casserole.

Nasi Goreng

Ingredients (serves 4)

* Vegetable oil, for cooking
* 200g prawn crackers
* 500g extra-trim beef stir-fry strips
* 4 green onions, thinly sliced
* 1 small red chilli, deseeded, finely chopped
* 4 cups cold cooked long-grain rice
* 1 tablespoon ketcap manis
* 1 tablespoon fish sauce
* 4 eggs, at room temperature

Method

Pour oil into a wok until it is half-full. Heat over medium heat until hot. Cook prawn crackers, 3 to 5 at a time, for 30 to 40 seconds or until they expand. Remove with a slotted spoon. Drain on paper towels. Allow oil to cool then drain.

Heat a wok over high heat until hot. Add 3 teaspoons of oil and one-third of the beef. Stir-fry for 3 minutes or until browned. Remove to a plate. Repeat twice with oil and remaining beef.

Add onions and chilli to wok. Stir-fry for 1 to 2 minutes or until just tender. Add rice, ketcap manis, fish sauce and beef. Stir-fry for 1 minute or until heated through. Remove from heat. Cover to keep warm.

Heat 1 tablespoon of oil in a frying pan over medium heat. Break 2 eggs into pan. Cook for 2 to 3 minutes or until whites are firm but yolks are still soft. Repeat with remaining eggs. Spoon rice into bowls. Top with eggs. Serve with prawn crackers.

Notes & tips

* Look for prawn crackers in the Asian section of large supermarkets.
* 1 1/3 cups raw long-grain rice will give you 4 cups cooked rice. Rice is best cooked the day before then refrigerated overnight.

Here are some links that you might find useful.

happy cooking!

Q: Mexican Food recipes..I am looking for a really good spanish rice recipe?
Does anyone have a really good recipe handed down like from generation to generation that is sooo good. Also if you know how to make green rice. Or enchiladas…really good. Any great seasoning ideas for both. Thanks oh and please don’t send me to sites where I can find them myself..I want them from people who actually have tried their own recipes.

A: Spanish Rice

A must with southwestern dishes of all kinds. Simple to make and holds up well in the refrigerator for leftovers.

Makes 4 servings

Ingredients:

2 tablespoons butter
2 tablespoons yellow onions, chopped
1 cup rice, white, long grain
1/2 cup tomato juice
1 cup water
2 chicken bouillon cubes
3 dashes bottled hot pepper sauce
2 teaspoons chili powder
1 pinch black pepper
1 Roma tomato, chopped
2 tablespoons red bell peppers, chopped
2 tablespoons green bell peppers, chopped

Preparation:

In a saucepan that has a tight fitting cover, melt the butter and sauté the onions until soft. Add the rice and stir to coat the rice with butter, then add the tomato juice, water, bouillon cubes, pepper sauce, chili powder, and black pepper.

Stir to dissolve the bouillon cubes and bring to a boil. Once the liquid reaches a boil, reduce heat to its lowest setting, cover, and go away for 25 minutes.

Do not stir, do not look under the lid, do not worry !!

Once your timer goes off, remove the pan from the heat, lift the lid off quickly and throw in the tomatoes, and chopped peppers and put the lid back on quickly.

Do not stir, do not taste, do not worry !! Allow the rice to steam in the pan for 20 more minutes.

Now… If you didn’t cheat and if you didn’t worry, your Spanish rice should be perfect. Stir in the tomatoes and peppers and serve with a smile. If you did cheat…Well, Shame on you !!!

Q: Any easy rice recipes please?
If anyone has any good savoury rice recipes, I would be glad to hear about them.

A: Risotto is a very easy rice recipe. You can get quite few different Risotto recipe’s. If you type Risotto in to search engine you should find quite a lot of recipe’s. I have a sort of recipe, but I just kinda make it up as I go along.

2 Medium chopped Tomatoes
2 Medium chopped Mushrooms
1 Medium finely chopped Onion
Any cooked meat you like what ever meat you have left over from last nights dinner or cook some meat.
Any flavour Stock cube, depending on what meat you cook
1 pint of hot water
I think 4oz of risotto rice, roughly 2 oz per person
oil
pinch of salt and pepper
Parmesan cheese
Optional Herbs

Add oil to a frying pan of sotay pan, then add onion and fry until golden. Add risotto rice, stir and fry for 2 minutes. Add about a quarter of the hot water with the stock cube in it to the pan, stir and simmer. When the water has almost gone, add another quarter of the stock, stir and simmer, gently keep doing this until rice become softer. You might need to add extra water if stock runs out and the rice isn’t soft enough. When rice is getting softer and there is still some water in the pan add tomatoes, mushrooms and meat, stir and cook those for about 10 to 15 minutes. When ready sprinkle some Parmesan cheese, season, add herbs (optional) and serve.

Q: Do u have any yummy rice recipes?
soo i am making dinner for my family tommorow and i need a good rice recipe that is simple and does not need tons of crazy ingrediants.

PS. We are vegetarian so no meat thanks.
The rice i have Is italian.

A: Asparagus Risotto

1 quart chicken broth
1 lb. asparagus
3 Tbsp. butter, divided
1 med. onion, chopped
1½ cups Arborio rice
1½ cups dry white wine
Zest of one lemon
¼ cup grated parmesan cheese

Bring broth to a simmer in a medium saucepan. Trim ends of asparagus, and cut into 1½” pieces. Toss asparagus into simmering chicken stock for about 3 minutes. Remove asparagus to a bowl; reduce heat under broth to med-low.

In another large saucepan, melt 2 Tbsp. butter. Cook onion in butter until soft. Add rice and stir to coat with butter, about 2 minutes, until fragrant and slightly translucent.

Add wine to rice, and cook until almost all liquid is evaporated. Add a small ladle (about ½ cup) of warm broth to rice, stirring until broth is absorbed. Continue adding broth and stirring until it’s absorbed until a creamy sauce is formed in rice. This should take about 20 minutes and you should have about 1 cup of broth left over. Add remaining broth, 1/3 cup at a time, until absorbed.

Taste rice. If almost done, stir in remaining 1 Tbsp. butter and lemon zest. (if not, add 1/3 to ½ cup water and continue stirring and cooking, about 3 minutes. Add parmesan cheese and asparagus, heat 1-2 minutes. Add a couple Tbsp. water if risotto is too thick. Serve w/ additional parmesan cheese.

Makes 4 servings.

–Family Circle, 2006
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Sugar Pie’s MUSHROOM RISOTTO

5 cups chicken broth
1 cup white wine
3 Tbsp. olive oil, divided
1 onion, diced
3-4 garlic cloves, minced
½ pound fresh mushrooms, sliced
1 tsp dry thyme
2 Tbsp. fresh Italian parsley, chopped
2 Tbsp. butter
½ tsp. kosher salt
Few twists black pepper
2 cups Arborio rice
1/2 cup fresh Parmesan cheese, grated
5-8 slices proscuitto, chopped (optional)
Fresh Italian parsley, for garnish

Heat the chicken broth and wine in a medium saucepan and keep warm over low heat.
Heat 2 Tbsp. of oil in a large saucepan over medium heat. Add onion and cook, stirring, about 3 minutes. Add garlic, and cook about 2 minutes more. Add the fresh mushrooms, herbs and butter. Saute for 3 to 5 minutes until lightly browned, season with salt and pepper. Remove onions and mushrooms from pan and reserve.
Add the remaining 1 Tbsp. of oil. Add the rice and stir quickly until it is well-coated and opaque, about 2 minutes. This step cooks the starchy coating and prevents the grains from sticking.
With a ladle, add 1 cup of the warm broth and wine mixture and cook the rice, stirring, until the rice has absorbed the liquid. Add the remaining broth, 1 cup at a time. Continue to cook and stir, allowing the rice to absorb each addition of broth before adding more. The risotto should be slightly firm and creamy, not mushy. Transfer the mushrooms to the rice mixture. Remove from heat and stir in Parmesan cheese and proscuitto. Top with chopped parsley before serving.

–me!
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Texas-Style Spanish Rice
1/4 cup chopped onions
1/4 cup chopped green peppers
2 tablespoons cooking oil
1 cup uncooked long grain rice
1/2 cup tomatoes with green chilies
1/4 teaspoon ground turmeric
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon garlic powder
2 cups water
2 to 3 tablespoons chopped fresh cilantro, optional

In a skillet, sauté onion and green pepper in oil for about 2 minutes. Add rice and stir until coated with oil. Add tomatoes, turmeric, cumin, salt, garlic powder and water; bring to a boil. Reduce heat and simmer, covered, about 20 minutes or until liquid is absorbed. Add cilantro if desired.
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CONFETTI RICE

Q: Good microwave rice recipes?
I’m at uni, and all I have is a kettle, fridge and a microwave/grill/oven combo. I can cook rice in the microwave, but does anyone know any recipes or ingredients to add that will be more interesting than just eating plain rice? Preferably quick, cheap and not requiring much washing up. Thanks!

A: Absolutely!

You can use, you know them Ramen Noodles and how they come with the packet of flavoring that you put on the noodles? You can use that packet on your rice instead!

Also, you can add butter, garlic salt, and add a veggie to the rice like corn or peas.

I also love Goya Sazon seasoning. You can mix one packet into your rice and add a pinch of Adobe seasoning and it will taste flavorful and more ethnic like Hispanic rice.

Q: Any mexican rice recipes without meat?
Does anybody have a good authentic mexican rice recipe with no meat? I had a friend of mine in the past make some for me with cantina tomato sauce and diced onions. It tasted out of this world.

Any good ones?

A: My Moms recipe for Mexican rice. It’s really good.

4 tablespoons cooking oil
2 cups uncooked long grain white rice
1/2 onions, diced
1 small can tomato sauce
1 cup of chicken broth
3 cups water
1 Tbsp cumin powder
garlic salt

Heat oil in saucepan and add the onion, and rice.
Saute on medium heat until the rice is lightly browned, stirring frequently.
Add the tomato sauce, water, chicken broth, cumin and garlic salt (to your liking), turn heat to medium-high and bring to a slight boil.
Stir, cover, reduce heat to low and cook for 25 minutes (no peeking), until the rice is done.
Remove from heat and stir.

***REPLACE THE CHICKEN BROTH WITH WATER! Sorry, I forgot meatless…yipes!

Q: White rice recipes for a 5 year old with food allergies & eczema?
Hello, my little sister has severe eczema, severe food allergies, & asthma.

Her diet is very bland, but she is allowed to have fruits, (except for citrus.) chicken, & rice.

I’m looking for some nice food recipes to make her diet a little better for her. She has such a hard time, seeing everyone else eat & not wanting the kind of foods she can have.

Are there any recipes you know of that would help her to better love the foods she can have?

Thanks!

A: Here is one rice recipe that my kids love. The colors are bright yellow and green. I hope your sister is not allergic to any of the ingredients in it.

Saute a small sliced onion in 2 tbsp of canola or olive oil over low-med heat until the onion is soft. Add 1 tsp of turmeric powder, 1/2 tsp salt, and 1 cup of rice. Stir and cook for 2 minutes, then add 2 cups of water. Bring to a boil then reduce heat to low. When almost all the water is absorbed add some frozen green peas and cook for 5 more minutes.

Q: Really good rice or pasta recipes?
Anyone have any good pasta or rice recipes that really unique or different or just something really good. Im looking for casseroles, baked pasta, rice mixed with bean or chicken that kind of thing. But what ever you have in your mind could be good too lol.

A: http://www.grouprecipes.com/15664/pasta-fagioli-suprema.html

I tried it and it was really good.

–hope this helped–

Q: Does anyone have any recipes for rice salad?
I’m going to be having it with salmon fishcakes but wouldn’t mind any rice salad recipes as I’m hoping to have it fairly regularly over the summer.

Having eaten it at every barbecue and buffet I’ve ever been to, I’ve never actually made it!!

A: Cooked rice, lots of different salad stuff cut into small pieces (we like tomatoes, cucumber, avocado, radish, black olives, spring onion etc.) and some mayo to hold it all together. (Got to be Hellmans tho!!) Season and serve on a bed of lettuce – delicious!!!

Q: do you have any spicy rice recipes?
I have asked quite a few questions regarding chicken and rice, I may have come up with some ideas, I wanted to know any of you have special rice dishes you prepare.

A: This is a rice and chicken dish that I came up with when I bought a rice steamer with the tray for steaming veggies, too.

1 package teriyaki rice (or 2 cups of rice, seasoned with teriyaki sauce to taste)
1 package frozen snow peas
1/4 c. diced sweet onion
1/2 red pepper, seeded and diced
1/2 cup carrots, steamed and thinly sliced
2 tbsp. margarine
2 boneless, skinless chicken breasts, cooked and diced
1 tsp. minced garlic
1/2 c. slivered almonds

Boil, saute, or bake the chicken until no longer pink in the middle. Cool and dice, then set aside.

Prepare rice according to package directions, OR prepare 2 C. white rice and add teriyaki sauce to taste. Keep warm while preparing the rest of the ingredients.

Thinly slice the carrots, and steam in a small amount of water until crisp-tender. Drain well, and add to the chicken.

Saute the onion and pepper in the margarine until tender. Add to the chicken mixture.

Steam the snow peas until crisp-tender, and drain well. Add to the chicken.

Add the garlic to the chicken mixture, and stir well. Serve over the teriyaki rice and garnish with the slivered almonds.

To prepare in a rice steamer: prepare the rice according to the directions. Steam the carrots and snow peas individually as the rice cooks.

Saute the chicken breasts, and set aside. Stir fry the onions and peppers until tender, and add to the chicken. Add the garlic. When the snow peas and carrots are tender, add to the chicken mixture.

Serve over rice, and garnish with slivered almonds.

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