Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 lg Unblemished lemon 1 tb Butter
1 c Raw rice 2/3 c Coarsely ground almonds
2 c Water 2/3 c Currants
1/2 ts Salt 1 c Dry white wine
1/2 ts Cinnamon 1 c Fresh peas

--------------------------GARNISH-------------------------------
12 ts Honey

:1. Finely grate the skin from the lemon. Then cut the lemon,
thoroughly squeezing and removing most of the pulp. Reserve the skin,
juice, and soft pulp, discarding the membranes and pits.

:2. In a large enameled pot bring to a brisk boil the water, rice,
salt, cinnamon, butter, and lemon, reducing heat to simmer until most
fluid is absorbed (about 10 minutes). Stir once or twice while
simmering; otherwise keep pot tightly covered. Remove covered pot
from heat.

:3. Slowly simmer the almonds and currants in white wine for 7
minutes.

:4. Fluff rice gently with a fork. Add the wined almonds to the lemon
rice.

:5. 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.

:6. Garnish with 1 teaspoon honey for each portion.

Source uncertain. From _Fabulous Feasts - Medieval Cookery and
Ceremony_ by Madeleine Pelner Cosman 1976 pub. G. Braziller, Inc.
1992 Typos by Jeff Pruett
Submitted By JEFF PRUETT On 04-24-95

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