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Rice Pilaf with Toasted Almonds

Simple last-minute touches like toasted nuts will liven up your side dishes.

  • prep: 10 mins
    total time: 40 mins
  • servings: 4

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Ingredients

  • 1 tablespoon butter
  • 1 small minced onion
  • 1/4 teaspoon ground coriander
  • Coarse salt and ground pepper
  • 1 cup long-grain rice
  • 1 can (14 1/2 ounces) reduced-sodium chicken broth
  • 2 tablespoons chopped fresh parsley
  • 1/4 cup toasted sliced almonds

Directions

  1. Step 1

    In a medium saucepan, melt butter over medium heat. Cook onion, stirring occasionally, until golden brown, about 8 minutes.

  2. Step 2

    Add coriander; season with coarse salt and ground pepper. Add rice; cook, stirring, until edges are transparent, about 2 minutes.

  3. Step 3

    Stir in 1 can chicken broth. Bring to a boil. Cover; simmer over low heat until liquid is absorbed, about 15 minutes. Remove from heat; let stand, covered, 10 minutes.

  4. Step 4

    Stir parsley into rice. Sprinkle with almonds, and serve.

Source
Everyday Food, April 2004

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