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.
- 59.14 ml unsalted butter
- 118.29 ml chopped sweet onion
- 236.59 ml uncooked long grain rice, I've used white, basmati, jasmine and brown rice
- 473.18 ml chicken stock or 473.18 ml vegetable stock
- 2.46 ml sea salt
- 118.29 ml toasted slivered almonds, I've also used cashews, macadamia nuts and pistachios
- 118.29 ml chopped fresh Italian parsley
- Melt butter, add onions and saute until soft.
- Add rice and stir to coat.
- Add stock and sea salt.
- Cover and simmer 20-30 minutes (depending on the type of rice used) until tender and all liquid is absorbed.
- Stir in almonds and parsley.
excellent-I made this as directed and everyone loved it-I will make again! thank you hipquest
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 Lemon Garlic Salmon, 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
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!!