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? :)