Almond Rice Pilaf

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We love the simplicity of a rice pilaf alongside almost any meaty main dish, and slivered almonds add texture and crunch to make this version special. If you have fresh basil or thyme in your garden, substitute that for the parsley.

Ingredients:

2 tablespoons unsalted butter
1/2 medium onion, finely chopped (1/4 cup)
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

Instructions:

1. In a medium saucepan, melt the 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 for 1 minute.

2. Slowly stir in the broth; add the salt and the pepper to taste. Bring to a boil. Cover, reduce heat to low, and simmer for 15 to 17 minutes or until liquid is absorbed. Fluff with a fork and garnish with parsley.

Servings: 4
Prep Time:
Cook Time:
Difficulty: Easy

from The Deen Bros. Y'all Come Eat

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