One of my favorite small appliances in the kitchen is our rice cooker, because it makes perfect rice every time. But sometimes we like to change it up and make a savory, flavored rice (like our Mexican rice or pulao rice recipes) instead of plain rice. This saffron rice recipe, made with raisins and cashews, is the perfect blend of savory and sweet — and it’s a snap to make in the rice cooker.
My mom makes homemade dressing (stuffing) every Thanksgiving, and it’s one of my favorite parts of the meal… along with pretty much everything else. Last year, I made cheesy grits for Michael and myself instead, and was planning to do the same this year. But, we changed our minds on Thanksgiving morning and decided to make a more traditional stuffing recipe.
So, Michael looked up some recipes online, and we decided to make a wild rice dressing with ingredients from our pantry and freezer. It was fabulous! We used cinnamon raisin English muffins for the bread, but you could easily use plain English muffins and add a handful of raisins along with the almonds.
I made these bars on Friday evening for a get-together with some friends from church. While I’ve had them many times before (the recipe is from my aunt), it’s the first time that I’ve made the recipe. The raisin filling is sweet and jam-like, and I love the combination of the oatmeal crust with the cinnamon icing.
So, if you’re looking for a unique alternative to oatmeal cookies, give this recipe a try by following the directions below: