Rice Pilaf With Toasted Almonds |
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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 4 |
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Rich tasting grains to complement any chicken dish. Try with Baked Chicken and Onions. 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:
1. In a medium saucepan, melt butter over medium heat. Cook onion, stirring occasionally, until golden brown, about 8 minutes.
2. Add coriander, season with coarse salt and ground pepper. Add rice; cook, stirring until edges are transparent, about 2 minutes.
3. 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).
4. Stir parsley into rice. Sprinkle with almonds and serve.
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