Recipe by Linda's Busy Kitchen
This is a GREAT recipe for pilaf that will go with just about any main course... Light and fluffy rice, cooked perfect every time!
Top Review by COOKGIRl
I substituted converted rice because I wanted the grains to be separate much like the rice pilaf served in fancy restaurants. I used a food processor to finely mince the shallots. This was simple to prepare and went well with a cranberry-Dijon mustard chicken and pan grilled asparagus. Fresh parsley from our herb garden, too. Thanks for posting the recipe.
- 3 cups chicken broth, low sodium is ok
- 1⁄2 cup shallot, chopped
- 2 tablespoons butter
- 1 1⁄2 cups basmati rice or 1 1⁄2 cups any other long-grain rice
- 1⁄4 teaspoon salt
- 1⁄8 teaspoon fresh ground black pepper
- 1 teaspoon grated lemon rind
- 1⁄2 cup sliced almonds, toasted, and chopped
- fresh parsley, chopped, for garnish
Directions See How It's Made
- Toast the almonds on a cookie sheet, in a 350 oven, for 5-10 mins., or in a heavy skillet over a med. heat.
- Heat broth in a small saucepan over med. heat until hot. Remove from heat.
- Cook shallots in butter, in a 2 quart heavy saucepan, over moderate heat, stirring occasionally, until golden brown, 5-8 minutes
- Add rice and cook, stirring, until fragrant and pale golden, about 3 minutes
- Stir in broth, salt, and pepper, and bring to a boil. Reduce heat to low and cook, covered, until rice is tender and liquid is absorbed, about 18 minutes
- Remove from heat, and let stand covered for 5 mins., then fluff rice with a fork and fold in almonds, lemon rind, and sprinkle with parsley.
- Makes 6 servings.