Sour Cream Pilaf
photo by ForeverMama
- Ready In:
- 45mins
- Ingredients:
- 13
- Serves:
-
6-8
ingredients
- 1⁄2 cup slivered almonds
- 1 tablespoon butter, melted
- 1 1⁄2 cups long-grain rice, uncooked
- 3 cups chicken broth
- 1⁄3 cup butter
- 1 tablespoon onion, grated
- 1 tablespoon fresh lemon juice
- 1 teaspoon salt
- 1⁄4 teaspoon pepper
- 1 small bay leaf
- 1 cup sour cream
- 1 (4 ounce) can button mushrooms, drained (may use fresh, but saute a while in butter or olive oil before adding to release the moisture.)
- 1⁄4 cup fresh parsley, minced
directions
- Saute almonds in 1 tbsp butter in a small skillet until lightly browned; remove from heat and set aside.
- Combine rice and next 7 ingredients (stopping before sour cream) in a large saucepan. Bring mixture to a boil; cover, reduce heat, and simmer 20 to 25 minutes or until the rice is tender and the liquid is absorbed. Turn the heating element off, but leave the rice on the hot eye. Remove and discard the bay leaf.
- Add the sour cream and mushrooms to the rice mixture; stir well. Check to make sure the rice is still hot -- if not turn the eye back on low heat to heat the sour cream/rice mix. Transfer rice to a serving dish; sprinkle with the almonds and parsley. Serve immediately.
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Reviews
-
Great recipe! Love the tang and creaminess that the sour cream provided to the rice. I didn’t have much parsley left, so included the stems and a bit of cilantro and also sauteed fresh mushrooms as suggested. Loved this side, yum, yum. Thank you, Breezer, for sharing. Made it for Best of 2023, as recommended by Chef PotPie.
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This one is going straight into my Best of 2022 file. The rice is absolutely delicious! I used fresh mushrooms, not canned. And jasmine rice. Instead of stove top, I used my rice cooker and it turned out perfectly. The sour cream makes it so creamy, and the toasted almonds add a perfect crunch to complement the creaminess. Loved the subtle but "there" flavor of the bay leaf. The hubby couldn't stop saying how good it was! Thanks for sharing! Made for play in For Your Consideration at Food Friends and Fun.
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RECIPE SUBMITTED BY
breezermom
United States