Wild Rice and Toasted Almond Pilaf |
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Prep Time: 10 Minutes Cook Time: 80 Minutes |
Ready In: 90 Minutes Servings: 6 |
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Ingredients:
2 cups wild rice (12 ounces) |
2 tablespoons olive oil |
1 medium onion, finely chopped |
3 cups chicken broth |
4 cups water |
2 teaspoons unsalted butter |
1 cup sliced almonds (3 1/2 ounces) |
1 teaspoon salt |
1/4 teaspoon black pepper |
Directions:
1. Rinse rice in a large sieve under cold water, then drain. Heat oil in a 5-quart heavy pot over moderate heat until hot but not smoking, then cook onion, stirring occasionally, until golden, about 5 minutes. Add rice and cook, stirring, until fragrant, about 3 minutes. Stir in broth and water and bring to a boil. Reduce heat to low and simmer, covered, until rice is tender (grains will split open), 1 to 1 1/4 hours. Drain well in sieve and transfer to a bowl.
2. While rice is cooking, melt butter in a 10-inch skillet over moderate heat until foam subsides, then cook almonds, stirring, until golden, about 3 minutes.
3. Add almonds, salt, and pepper to rice and stir gently to combine.
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