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



Ingredient Checklist


Instructions Checklist
  • 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.


Reviews (1)

16 Ratings
  • 5 star values: 3
  • 4 star values: 4
  • 3 star values: 6
  • 2 star values: 2
  • 1 star values: 1
Rating: 5 stars
loved this, had pecans instead of almonds, was delish