New This Month

Almond Rice Pilaf

This wonderful almond rice pilaf recipe is a great accompaniment to many recipes.

  • Servings: 6

Source: The Martha Stewart Show, March Spring 2008


  • 2 cups homemade or store-bought low-sodium chicken broth
  • 2 tablespoons unsalted butter
  • 1/4 cup chopped shallots
  • 2 cups white rice
  • Coarse salt
  • 2 tablespoons coarsely chopped fresh cilantro
  • 1/4 cup sliced almonds, toasted


  1. Bring chicken broth and 1 cup water to a simmer in a medium saucepan over medium-high heat. Meanwhile, in another medium saucepan, melt butter over medium-high heat. Add shallots and cook until soft and translucent, about 2 minutes. Add rice and stir to coat.

  2. Pour heated chicken broth mixture over rice and cover saucepan. Reduce heat to medium-low and cook until all the liquid has evaporated, about 17 minutes.

  3. Remove rice from heat and fluff with a fork; season with salt. Stir in cilantro and almonds; serve immediately.

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