Recipes Ingredients Pasta and Grains Rice Recipes Almond Rice Pilaf 2.4 (14) 6 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on February 28, 2013 Print Rate It Share Share Tweet Pin Email Servings: 6 This wonderful almond rice pilaf recipe is a great accompaniment to many recipes. Ingredients 2 cups homemade or store-bought low-sodium chicken broth 2 tablespoons unsalted butter ¼ cup chopped shallots 2 cups white rice Coarse salt 2 tablespoons coarsely chopped fresh cilantro ¼ cup sliced almonds, toasted Directions Bring chicken broth and 1 cup water to a simmer in a medium saucepan over medium-high heat. Meanwhile, in another medium saucepan, melt butter over medium-high heat. Add shallots and cook until soft and translucent, about 2 minutes. Add rice and stir to coat. Pour heated chicken broth mixture over rice and cover saucepan. Reduce heat to medium-low and cook until all the liquid has evaporated, about 17 minutes. Remove rice from heat and fluff with a fork; season with salt. Stir in cilantro and almonds; serve immediately. Rate it Print