Recipe courtesy of Food Network Kitchen
From:
Food Network Magazine
Rice Pilaf Amandine
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- Level: Easy
- Total: 1 hr
- Prep: 20 min
- Cook: 40 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 239
- Total Fat
- 4 g
- Saturated Fat
- 2 g
- Carbohydrates
- 44 g
- Dietary Fiber
- 2 g
- Sugar
- 2 g
- Protein
- 7 g
- Cholesterol
- 5 mg
- Sodium
- 493 mg
- Level: Easy
- Total: 1 hr
- Prep: 20 min
- Cook: 40 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 239
- Total Fat
- 4 g
- Saturated Fat
- 2 g
- Carbohydrates
- 44 g
- Dietary Fiber
- 2 g
- Sugar
- 2 g
- Protein
- 7 g
- Cholesterol
- 5 mg
- Sodium
- 493 mg
Ingredients
Directions
- Preheat the oven to 350 degrees F. Spread the almonds on a baking sheet and bake until golden brown, about 6 minutes. Transfer to a small bowl and let cool.
- Bring a saucepan of salted water to a boil. Add the haricots verts and cook until crisp-tender, about 3 minutes. Drain and rinse under cold water. Wipe out the saucepan.
- Melt the butter in the saucepan over medium-high heat. Add the onion, season with salt and cook, stirring occasionally, until soft, about 4 minutes. Add the rice and cook, stirring, until lightly toasted, 1 to 3 minutes. Add the chicken broth, bay leaf and lemon zest and bring to a boil. Reduce the heat to low; cover and simmer until the liquid is absorbed, about 18 minutes. Remove from the heat; add the haricots verts, cover and let stand 5 minutes. Uncover and stir in the lemon juice, half of the almonds, and pepper to taste. Remove the bay leaf. Transfer the rice to a bowl and top with the remaining almonds.
