New This Month

Rice Pilaf with Peas and Almonds


This pilaf is good with beef stew, seared salmon, or bacon -- or try it with our Slow-Cooker Chicken Mole.

  • Servings: 4

Photography: Romulo Yanes

Source: Everyday Food, December 2011


  • 2 tablespoons unsalted butter
  • 1 shallot, minced
  • 1 cup long-grain white rice
  • Coarse salt and ground pepper
  • 1 dried bay leaf
  • 1 3/4 cups hot water
  • 3/4 cup frozen peas
  • 3 tablespoons chopped almonds


  1. In a medium saucepan, melt butter over medium heat. Add shallot and cook until softened, 3 minutes. Add rice and cook, stirring, until fragrant and toasted, 2 minutes. Season with salt and pepper and add bay leaf and hot water. Bring to a boil over high; reduce to a simmer, cover, and cook 15 minutes. Add peas and almonds. Cover and cook until peas are warm and water is absorbed, 5 minutes. Fluff with a fork and serve.

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