Almond Rice Pilaf

  • Level: Easy
  • Total: 35 min
  • Prep: 5 min
  • Cook: 30 min
  • Yield: 4 servings
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2 tablespoons unsalted butter

1/4 cup finely chopped onion (1/2 a medium 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


  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. 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.
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