What a great side dish! The slivered almonds were the star of the show! I love toasting them and I can just eat them like that! Nothing else just toasted slivered almonds!
The cherries added a little bit of nice sweetness to this and they made a nice addition to the toasted almonds and Jasmine rice! The rice stayed moist and delicious!
Recipe from Vintage Recipe Project and you should check this out because she has an old recipe index card with this recipe on it. Cool.
½ cup slivered almonds 2 tablespoons butter or margarine 2 cups uncooked rice, I used Jasmine ½ cup chopped onion 1 (14 ounce) can vegetable broth 1½ cups water ½ cup dried cherries (I found mine at Walmart or you could use dried cranberries if you can't find them)
In a non-stick skillet over medium heat toast almonds 3-4 minutes. Remove from skillet and cool.
Melt margarine in skillet over low heat. Add rice and onion Cook and stir until lightly browned.
Add broth and water and bring to a boil.
Reduce heat to low and simmer covered for 15 minutes or until liquid is absorbed.