Recipe by TexasKelly
This is another one from my mother. I haven't made it myself, but I have eaten plenty of it-- it is sooooo good. I am not big on nuts, but it really does taste good to have the almonds in there.
Top Review by BonnieZ
This was a very nice side dish. For dietary reasons, I reduced the salt and used canola oil for the butter and only used 2 tsp with good results. I also added on small chopped onion which I sauteed along with the mushrooms. The toasted almonds definitely add to the pilaf and provided both a nice crunch and depth of flavor. I served this pilaf with broiled scallops and steamed grean beans. Thank you Texas Kelly for sharing the recipe.
- 1 cup basmati rice
- 2 tablespoons butter
- 1 clove garlic, minced
- 1⁄2 lb mushroom, sliced thin (fresh mushrooms are best)
- 2 cups chicken stock
- 1⁄2 teaspoon salt
- 1⁄2 cup almonds, toasted &,slivered
- 2 tablespoons parsley, chopped
Directions See How It's Made
- In heavy 2 quart saucepan (with a ice tight lid), saute uncooked rice and garlic in butter until rice is lightly browned.
- Add mushrooms and saute for 2 more minutes.
- Add stock, salt and pepper.
- Bring to a boil.
- Cover and reduce heat.
- Simmer for 20 minutes or until water is absorbed.
- Stir in almonds and parsley.