Total Time
Prep 5 mins
Cook 20 mins

A very versatile, easy dish to prepare. I usually double the recipe and freeze the leftovers. This is also very good when you add a couple of minced garlic cloves to the onions.

Ingredients Nutrition


  1. Melt butter, add onions and saute until soft.
  2. Add rice and stir to coat.
  3. Add stock and sea salt.
  4. Cover and simmer 20-30 minutes (depending on the type of rice used) until tender and all liquid is absorbed.
  5. Stir in almonds and parsley.
  6. Enjoy!


Most Helpful

excellent-I made this as directed and everyone loved it-I will make again! thank you hipquest

petlover April 30, 2009

WOW! I am not sure if I have EVER tasted a better rice pilaf. I made this with brown rice (it just took a little longer to cook, as the instructions correctly stated), which in itself is so healthy, yet lacks the yumminess of white rice. But one would never know it in this recipe, which explodes with a delightful nutty flavor and would be perfect with anything. I did serve this with Bev's Recipe #211977, as I often enjoy rice pilaf with fish entrees, and it seemed like each recipe was created with the other in mind, to be the perfect accompaniment. Thanks for posting. I am SO glad I thought to try this, and hope others do as well, so they do not miss out. ~Sue

Sue Lau January 04, 2009

This was a wonderful rice recipe! I skipped the nuts but followed the rest of the recipe perfect. Very easy to make. Thanks so much for posting!!

mydesigirl June 13, 2008

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