Wednesday, September 23, 2009

Almond Rice Pilaf



Rice is becoming one of my favorite go-to sides and is a great compliment to any meal. I love to look for things to throw in the rice to create different flavors and combinations. When I saw this recipe I knew I had to try it. The almonds added such a great texture and overall it was a really, really flavorful.

Almond Rice Pilaf

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2 tablespoons unsalted butter

1/2 cup finely chopped onion

1/3 cup slivered almonds

1 cup uncooked long-grain white rice

2 cups chicken broth

1/4 teaspoon salt

Freshly ground black pepper

Chopped fresh parsley leaves

In a medium saucepan, melt butter over medium high heat. Stir in the onion and almonds. Cook for 5 to 7 minutes or until the onion is softened and the almonds are golden, stirring occasionally. Add the rice; cook and stir 1 minute. Slowly stir in the broth and add the salt and the pepper, to taste. Bring to a boil. Cover, reduce heat to low, simmer for 15 to 20 minutes or until liquid is absorbed. Fluff with a fork and garnish with parsley.

1 comment:

Kristina said...

I am totally going to try this! Greg really doesn't like rice because he says its too bland as a side dish. This will show him! :)