Brown Rice Pilaf with Almonds and Parsley |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
2 teaspoons olive oil |
1 yellow onion, chopped |
1 cup brown rice |
2 1/2 cups low-sodium chicken broth |
1 cup fresh flat-leaf parsley, chopped |
1/4 cup (1 ounce) sliced unsalted roasted almonds |
kosher salt and pepper |
Directions:
1. Heat the oil in a medium saucepan over medium-high heat. Add the onion and cook, stirring occasionally, until soft, about 6 minutes. Stir in the rice and cook for 1 minute. Add the broth and bring to a boil. Reduce heat and simmer, covered, until the rice is tender and the broth is absorbed, 20 to 25 minutes. Stir in the parsley, almonds, 1/2 teaspoon salt, and 1/4 teaspoon pepper and transfer to a serving bowl.
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