Ingredients:
1 large unblemished Lemon
1 cup Rice, uncooked
1/4 cup Sweet Pea
2 cups Water
1/2 teaspoon Salt
1/2 teaspoon Cinnamon
1 tablespoon Olive Oil
2/3 cup coarsely ground Almonds
2/3 cup Currants
1 cup cooking Wine
1 teaspoon Honey (to garnish)
Directions:
Remove zest from the lemon. After zesting, thoroughly juice the lemon and remove most of the pulp. Reserve the skin, juice, and soft pulp discarding the membranes and pits. In a large pot, bring to boil, water, rice, salt, cinnamon, olive oil and lemon. Reduce heat and simmer until most fluid is absorbed. (About 10 minutes) Stir once or twice while simmering; otherwise keep pot tightly covered. Remove pot from heat. Slowly simmer the almonds and currants in white wine for 7 minutes. Fluff rice gently with a fork. Add almond mixture to the lemon rice. Stir in peas. Simmer on very low heat for 5-7 minutes. If the rice begins to stick to the bottom of the pot, add a small amount of boiling water. Garnish with 1 teaspoon of honey when serving.
1 large unblemished Lemon
1 cup Rice, uncooked
1/4 cup Sweet Pea
2 cups Water
1/2 teaspoon Salt
1/2 teaspoon Cinnamon
1 tablespoon Olive Oil
2/3 cup coarsely ground Almonds
2/3 cup Currants
1 cup cooking Wine
1 teaspoon Honey (to garnish)
Directions:
Remove zest from the lemon. After zesting, thoroughly juice the lemon and remove most of the pulp. Reserve the skin, juice, and soft pulp discarding the membranes and pits. In a large pot, bring to boil, water, rice, salt, cinnamon, olive oil and lemon. Reduce heat and simmer until most fluid is absorbed. (About 10 minutes) Stir once or twice while simmering; otherwise keep pot tightly covered. Remove pot from heat. Slowly simmer the almonds and currants in white wine for 7 minutes. Fluff rice gently with a fork. Add almond mixture to the lemon rice. Stir in peas. Simmer on very low heat for 5-7 minutes. If the rice begins to stick to the bottom of the pot, add a small amount of boiling water. Garnish with 1 teaspoon of honey when serving.