Rice Pilaf with Peas and Almonds

Photo: Romulo Yanes

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


  • 2 tablespoons unsalted butter

  • 1 shallot, minced

  • 1 cup long-grain white rice

  • Coarse salt and ground pepper

  • 1 dried bay leaf

  • 1 ¾ cups hot water

  • ¾ 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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