Rice Pilaf With Toasted Almonds
"Rich tasting grains to complement any chicken dish. Try with Recipe #249612."
photo by Little Remy
- Ready In:
- 50mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 1 tablespoon butter
- 1 small onion, minced
- 1⁄4 teaspoon ground coriander
- salt
- pepper
- 1 cup long-grain rice
- 14 1⁄2 ounces chicken broth (fresh is recommended, see my recipes for Emeril's Basic Chicken Stock)
- 2 tablespoons fresh parsley, chopped
- 1⁄4 cup almonds, sliced and toasted
directions
- In a medium saucepan, melt butter over medium heat. Cook onion, stirring occasionally, until golden brown, about 8 minutes.
- Add coriander, season with coarse salt and ground pepper. Add rice; cook, stirring until edges are transparent, about 2 minutes.
- Stir in chicken broth. Bring to a boil. Cover; simmer over low heat until liquid absorbed, about 15 minutes. Remove from heat; let stand, covered, 10 minutes. (Longer cooking time may be required for some rice grain types).
- Stir parsley into rice. Sprinkle with almonds and serve.
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RECIPE SUBMITTED BY
Budding epicurean, as cuisine is a newfound love. Previously a bit of a chore and tedious necessity, cooking has launched itself into a realm of veritable artistry.
When I’m not coaxing flavors to maximum potential, you’ll find me working off the last meals surplus on the bicycle or out running with my trusty sidekick, Coda. And when that’s said and done, my hubby gets first dibs on my time.
Magical dishes, magical words: a great cook is, when all is said and done, a great poet.
'Cinquante Ans a Table' (1953)
- Marcel Étiennegrancher (1897-1976)
AND
We can do no great things; only small things with great love.
-Mother Theresa
