No Thanks
Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Rice Pilaf with Peas and Almonds

  • Servings: 4
Rice Pilaf with Peas and Almonds

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.

Cook's Note

This pilaf is good with beef stew, seared salmon, or bacon.

Reviews (1)

  • hollywoodgirl 2 Jan, 2014

    loved this, had pecans instead of almonds, was delish

Related Topics