Rice Pilaf with Toasted Almonds
Recipe information
Yield
serves 4
Ingredients
1 tablespoon unsalted butter
1 small onion, minced
1/4 teaspoon ground coriander
Coarse salt and freshly ground pepper
1 cup long-grain white rice
1 can (14 1/2 ounces) low-sodium chicken broth
2 tablespoons coarsely chopped fresh flat-leaf parsley leaves
1/4 cup sliced almonds, toasted (see page 365)
Preparation
Step 1
In a medium saucepan, melt butter over medium heat. Cook onion, stirring occasionally, until golden brown, about 8 minutes. Add coriander; season with salt and pepper. Add rice; cook, stirring, 2 minutes.
Step 2
Stir in broth. Bring to a boil; reduce heat. Cover; simmer until rice is tender and has absorbed all liquid, about 15 minutes. Remove from heat; let stand, covered, 10 minutes. Fluff with a fork. Stir in parsley; sprinkle with almonds and serve.
Everyday Food: Fresh Flavor Fast by Martha Stewart Living Magazine. Copyright © 2010 by Martha Stewart Living Magazine. Published by the Crown Publishing Group. All Rights Reserved.
Martha Stewart Living magazine was first published in 1990. Over the years, more than two dozen books have been published by the magazines editors.
Martha Stewart is the author of dozens of best-selling books on cooking, entertaining, gardening, weddings, and decorating. She is the host of The Martha Stewart Show, the successful daily syndicated television show.
