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Nut Recipes |
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Almond Rice Picadillo w/ Eggs Makes six servings
1 cup chopped onions 1 clove garlic, crushed 2 T olive oil 1-cup ground almonds (see note below) 1 can (16 oz) stewed tomatoes ½ cup dry red wine ¼ cup raisins ¼ chopped ripe olives 1 T capers Salt and pepper to taste 3 cups hot cooked rice 6 eggs Sliced bananas & orange sections for garnish with spriglets of cilantro or parsley.
Use heavy saucepan to cook the onions and garlic in the olive oil until golden. Add the almonds. Stir and cook until lightly browned. Add the wine, raisins, olives, and capers. Mix well. Simmer for 10 minutes. Add salt and pepper to taste.
Spoon rice into shallow 1 ½ quart-baking dish. Pour hot sauce over rice. With tablespoon, make six indentations in rice, break one egg into each. Cover and bake at 350ºF for 10 to 15 minutes or until eggs are at desired firmness. Garnish with the banana slices and orange sections etc.
Note: Note: Almonds may be ground in food processor, using on/off cycle for a few seconds. Use blanched slivered almonds, or if you prefer, natural sliced almonds. |
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Recipe uses SUNFLOWER SEEDS & SLIVERED ALMONDS |
