Thursday, March 29, 2012

Almond Rice Pilaf

I had planned on having Swai again (at my family's request) and wanted a good side dish. I usually just use a boxed wild rice as a side dish which works. But this week, I wanted something more. Somehow I stumbled upon a recipe for almond rice pilaf, and I knew I had found what I was looking for.

It was fast. Easy. And just the right complement to the meal.

2 cups instant rice (though next time, I think I will just use my favorite regular rice and cook longer)

2 cups chicken broth

chopped onion to taste (I think the original recipe calls for 3/4 cup but I just added what I thought was a good amount, didn't measure at all)

1/2 cup slivered almonds (I just had sliced, so I used that)

1 tbsp butter or margarine (I did use Blue Bonnet Light)

In a saucepan, brown almonds and cook the onion until tender in the butter.

Add chicken broth and bring to a boil.

Add rice, remove from heat, and let stand for 5-8 minutes.

Fluff with a fork.

I didn't remove mine immediately from the heat after adding the rice, so I burned the very bottom. But it didn't affect the taste at all.

It was a very nice side dish. But really, with almonds, how could you go wrong? :)


1 comment:

  1. Yumm!! You are such a great blogger, Reba!! I enjoy your recipes. :D


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