Ingredients

2 tablespoon butter or margarine
2 medium celery stalks; sliced
1 medium onion; chopped
3 1/2 cup cooked long-grain rice
1 cup coarsely chopped walnuts; toasted
2/3 cup raisins
3 tablespoon honey
3 tablespoon lime juice
1 tablespoon olive oil
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon pepper
1 garnish: celery leaves

Procedure

Melt butter in a Dutch oven; add celery and onion, and saute until tender. Remove from heat. Stir in rice, walnuts, and raisins.

Combine honey and next 5 ingredients; toss with rice mixture. Garnish, if desired. Makes 8 to 10 servings.

*****Bonus Recipe for Leftovers***** For Honey-and-Nut Orzo, substitute 4 cups cooked orzo for rice. For Honey-and-Nut Ham Salad, toss 2 cups chopped cooked ham with 2 cups Honey-and-Nut Rice; cover and chill. Serve on lettuce-lined plates. Makes 4 servings.

Southern Living Website

Recipe by: Southern Living Magazine
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