Total Time
1hr 5mins
Prep 10 mins
Cook 55 mins

This is a GREAT recipe for pilaf that will go with just about any main course... Light and fluffy rice, cooked perfect every time!

Ingredients Nutrition

Directions

  1. Toast the almonds on a cookie sheet, in a 350 oven, for 5-10 mins., or in a heavy skillet over a med. heat.
  2. Heat broth in a small saucepan over med. heat until hot. Remove from heat.
  3. Cook shallots in butter, in a 2 quart heavy saucepan, over moderate heat, stirring occasionally, until golden brown, 5-8 minutes
  4. Add rice and cook, stirring, until fragrant and pale golden, about 3 minutes
  5. 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
  6. 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.
  7. Makes 6 servings.

Reviews

(2)
Most Helpful

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.

COOKGIRl March 16, 2010

Lovely rice recipe. I used Basmati Rice (my favorite) and I will definitely make this Pilaf again. Almonds toasted wonderful. Thank you for sharing. Lolly

Lalaloob June 15, 2007

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