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Medieval Lemon Rice With Almonds




Source of Recipe


Ken


Recipe Introduction


Here's another addition to our medieval feasts. Other dishes are found in: "SaladandDressings", "Bread", "SoupsandStews", "Meats", "FishandSeafood" and "Beverages".


List of Ingredients




1 Large Unblemished Lemon
1 Cup Raw Rice
2 Cups Water
1/2 Teaspoon Salt
1/2 Teaspoon Cinnamon
1 Tablespoon Butter
2/3 Cup Coarsely Ground Almonds
2/3 Cup Currants
1 Cup Dry White Wine
1 Cup Fresh Peas
GARNISH:
12 Teaspoons Honey

Recipe



Finely grate the skin from the lemon. Then, cut the lemon, thoroughly squeezing it's juice and removing most of the pulp. Reserve the skin, juice and soft pulp, discarding the membranes and pits. In a large enamelled pot bring to a brisk boil the water, rice, salt, cinnamon, butter and lemon, reducing to a 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 the wined almonds to the lemon rice. Stir in fresh peas. Very slowly simmer for 5 to 7 minutes. If the rice begins to stick to the bottom of the pot, add small amounts of boiling water. Garnish with 1 teaspoon honey for each portion.