Linda's Almond Rice Pilaf |
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Prep Time: 10 Minutes Cook Time: 55 Minutes |
Ready In: 65 Minutes Servings: 6 |
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This is a GREAT recipe for pilaf that will go with just about any main course... Light and fluffy rice, cooked perfect every time! Ingredients:
3 cups chicken broth, low sodium is ok |
1/2 cup shallot, chopped |
2 tablespoons butter |
1 1/2 cups basmati rice or 1 1/2 cups any other long-grain rice |
1/4 teaspoon salt |
1/8 teaspoon fresh ground black pepper |
1 teaspoon grated lemon rind |
1/2 cup sliced almonds, toasted, and chopped |
fresh parsley, chopped, for garnish |
Directions:
1. Toast the almonds on a cookie sheet, in a 350 oven, for 5-10 mins., or in a heavy skillet over a med. heat.
2. Heat broth in a small saucepan over med. heat until hot. Remove from heat.
3. Cook shallots in butter, in a 2 quart heavy saucepan, over moderate heat, stirring occasionally, until golden brown, 5-8 minutes
4. Add rice and cook, stirring, until fragrant and pale golden, about 3 minutes
5. Stir in broth, salt, and pepper, and bring to a boil. Reduce heat to low and cook, covered, until rice is tender and liquid is absorbed, about 18 minutes
6. Remove from heat, and let stand covered for 5 mins., then fluff rice with a fork and fold in almonds, lemon rind, and sprinkle with parsley.
7. Makes 6 servings.
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