Green Rice In Canna Leaves Recipe
Ingredients
| Rice | 1 Cup (16 tbs), uncooked | |
| 3 tablespoons chopped green onions | ||
| Curry powder | 1/8 Teaspoon | |
| Butter | 3 Tablespoon | |
| Toasted slivered almonds | 1/3 Cup (16 tbs) | |
| Salt | 1 Teaspoon | |
| Parsley | 1/3 Cup (16 tbs), finely chopped | |
| Pimiento | 1 , chopped | |
| 12 to 14 medium sized canna leaves | ||
| Water | 1/4 Cup (16 tbs) | |
Directions
Cook rice according to directions on package just until tender; drain.
Slowly cook onions with curry in butter about 5 minutes.
Combine with rice and add almonds, salt, parsley, and pimiento.
Spoon rice mixture, hot or cold, into each leaf.
Fold, using envelope wrap, and place in a baking pan (packets may be stacked).
Pour water in bottom of pan.
Cover and bake in a hot oven (400°) for 25 minutes.
Slowly cook onions with curry in butter about 5 minutes.
Combine with rice and add almonds, salt, parsley, and pimiento.
Spoon rice mixture, hot or cold, into each leaf.
Fold, using envelope wrap, and place in a baking pan (packets may be stacked).
Pour water in bottom of pan.
Cover and bake in a hot oven (400°) for 25 minutes.
Chef
