Rice Pilaf with Toasted Almonds

Prep Time:
10 mins
Total Time:
40 mins

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


  • 1 tablespoon butter

  • 1 small minced onion

  • ¼ teaspoon ground coriander

  • Coarse salt and ground pepper

  • 1 cup long-grain rice

  • 1 can (14 ½ ounces) reduced-sodium chicken broth

  • 2 tablespoons chopped fresh parsley

  • ¼ 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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