Easy Almond Rice Pilaf
Just like every guy needs a great-fitting sport coat, every cook needs a fast way to dress up rice. You can play around with this recipe: Add pine nuts and basil in place of the almonds and parsley, use basmati rice, whatever floats your boat. It’s also terrific with pork, so think of it next time you cook up Double Orange Pork Chops (page 24) or Bobby’s Special Thick-Cut Garlic Pork Chops with Bourbon Glaze (page 87).
Recipe information
Yield
serves 6
Ingredients
Preparation
Step 1
Melt the butter in a saucepan over medium heat. Add the onion and cook 3 to 5 minutes, or until softened. Stir in the rice and cook for 1 minute more. Stir in the chicken broth, 1 cup of water, and the salt.
Step 2
Reduce the heat to medium-low. Cover the saucepan and simmer for 17 minutes, or until the rice is tender and all the water is absorbed. Add the almonds, parsley, and pepper, and fluff to combine.
