Rachael Ray 365 by Rachael Ray

Author:Rachael Ray [Ray, Rachael]
Language: eng
Format: epub
ISBN: 978-0-307-75792-0
Publisher: Crown Publishing Group
Published: 2010-08-17T16:00:00+00:00

While the curry is simmering, toast the almonds in a small dry skillet over medium heat until golden. Once the rice is cooked, fluff it with a fork, add the toasted almonds, and stir with the fork.

Serve the curry in shallow bowls with scoops of almond rice on top. (Rice on the bottom gets too mushy.)

4 SERVINGS

Chicken in a Fresh Tomato and Eggplant Sauce with Spaghetti

Coarse salt

1 pound spaghetti

5 tablespoons extra-virgin olive oil (EVOO)

3 baby eggplant or 1 small, firm eggplant, cut into ½-inch dice

1⅓ pounds chicken tenders (2 small packages), cut into small bite-size pieces

1 medium yellow onion, chopped

4 garlic cloves, chopped

Coarse black pepper

1 teaspoon crushed red pepper flakes

½ cup dry white wine (a couple of glugs; eyeball it)

1½ cups chicken stock or broth

1 pint red cherry or grape tomatoes

1 cup fresh flat-leaf parsley leaves (a few generous handfuls), chopped

1 cup grated Parmigiano-Reggiano (a few overflowing handfuls)

Crusty bread, to pass at the table

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