Updated: May 22
My wonderful friend shared this recipe with me. It came from her mom, Mrs. Bohmert. I love recipe sharing for so many reasons, the main one being that it’s a nice way to bounce ideas off each other and allow another person to create their own delicious dish. I remember my mom would always host Bridge parties, and the main topic of conversation after the gossiping was done was recipe sharing. Those ladies had so much fun just talking about food and frantically writing down recipes as they were trying to keep a tally of their scores.
Mrs. Bohmert is a wonderful cook and shares my love for cookbooks. So, I was more than thrilled when she shared her recipes with me.
I served this dish with another one Mrs. Bohmert recipes that she shared with me: marinated lamb. I liked the savory and sweet flavors of this rice. Serving this rice alongside the lamb dish was a nice accompaniment.
1 1/2 cup long grain rice, rinsed
2 tablespoons butter
3 cups Better than Bouillon vegetables broth
4 bacon slices, cooked and crumbled
1/2 green pepper, diced
1 rib celery, diced
2 tomatoes, chopped
1/4 cup raisins
1/8 teaspoon ground ginger
1/8 teaspoon nutmeg
Salt and pepper
Yields: serving for 6
Prep Time: 15 minutes
Cook Time: 30 minutes
In a saucepan, heat the vegetable broth with butter. Bring to a boil and add the rice. Lower the heat to medium and cook the rice covered from 12 minutes.
Place the rice in a bowl and let it cool.
In a separate bowl, toss the scallions with the bacon, green pepper, celery, tomatoes and raisins.
In a small bowl, mix the ginger with the nutmeg.
Toss the vegetables and spices with the rice.
Season to taste.