New This Month

Rice Pilaf with Toasted Almonds


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

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, April 2004


  • 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


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

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

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

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