| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

Almond Rice Bundles

1 large head cabbage
1/3 cup slivered almonds
1/2 teaspoon fennel seeds, ground
1/2 teaspoon fines herbes
1/4 teaspoon ground thyme
1/4 teaspoon ground black pepper
1/8 teaspoon ground cinnamon
2 tablespoons butter or margarine
1 1/2 cups cooked rice (cooked in chicken broth)
3 tablespoons dried currants
1 teaspoon grated lemon peel
2 tablespoons water
1 lemon, thinly sliced

1. Wash and clean cabbage. Immerse in salted boiling water; parboil 5 to 7 minutes. Remove outer 8 leaves as they become pliable. Drain and set aside.
2. Cook almonds with fennel seeds, fines herbes, thyme, pepper and cinnamon in butter in large skillet over medium-high heat until almonds are light brown. Stir in rice, currants and lemon peel; remove from heat.
3. Spoon 1/4 cup rice mixture onto center of each cabbage leaf. Tuck in sides and roll tightly into cylinders.
4. Place rolls in greased baking dish. Sprinkle with water; top with lemon slices.
5. Bake, covered, at 350 degrees F. 20 to 25 minutes.

Makes 4 servings.

Recipe provided courtesy of USA Rice Federation.