Almond Rice Pilaf

almond rice pilaf

This rice has been a favorite for many years.  It’s simple, pretty, and has a nice texture due to the almonds.
Begin by chopping one onion and mincing a clove of garlic.

chopped onion and garlic

Put onion, garlic, and 2 cups long grain white rice in a pan with 2 Tb. butter.

onion, butter and rice

Saute, mixing often, until rice is beginning to brown.

Pour 2 cups water and 2 cups chicken broth into pan.  Bring to a boil, then reduce heat, cover and cook 20 minutes or until rice is tender.  While the rice is cooking, toast 1/2 cup sliced almonds in the oven until just beginning to brown.  Chop 2/3 cup of fresh parsley.  When rice is tender, stir in almonds and parsley.

Serve immediately.

YUM!  This rice is the perfect complement to my Tomato Topped Chicken.

almond rice pilaf with tomato topped chicken

Almond Rice Pilaf

1 medium onion, chopped
1 clove garlic, chopped
2 cups long-grain white rice
2 Tb. butter
2 cups chicken broth
2 cups water
1/2 cup toasted sliced almonds
2/3 cup chopped fresh parsley

Chop onion and garlic.  Place onion, garlic, rice and butter in large saucepan and saute 4-5 minutes or until rice is beginning to brown.  Add water and chicken broth.  Bring to a boil, then reduce heat and cover.  Cook for 20 minutes or until rice is tender.  While rice is cooking, toast almonds and slice parsley.  Stir into cooked rice and serve immediately.

One comment

  • Emily

    YUM! Thanks, I will try it. And I have passed along your tomato topped chicken to many friends who love it as well.

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