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Rice Pilaf with Toasted Almonds

Rice Pilaf with Toasted Almonds

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

Everyday Food, April 2004 http://www.marthastewart.com/341024/rice-pilaf-with-toasted-almonds
3.75
Rated
75100(8)8
  • Prep Time 10 minutes
  • Total Time 40 minutes
  • Yield Serves 4

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. 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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