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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Rice Pilaf with Toastd Almonds Recipe

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This recipe for Rice Pilaf with Toastd Almonds is from Grandma's Recipes and Reflections, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/2 cup butter
1 tsp extra light tasting olive oil
2 T minced onion
1 cup raw rice
1 can [14½ oz] chicken broth
Minced fresh parsley for garnish
1/2 cup slivered almonds
2 tsp butter
Directions:
Directions:
Melt butter and oil in a medium saucepan over medium heat.
Saute onion for 3 minutes, or until soft. Do not let onion brown.
Add rice and cook, stirring until rice is translucent. Add broth and bring to a boil.
Cover pan tightly, reduce heat and cook, undisturbed, for 25 to 30 minutes.
While rice is cooking, toast the almonds by melting butter in a medium skillet over moderate heat until butter foams.
When foam subsides, add almonds to skillet, stirring until golden, about 3 minutes.
Remove cover from rice and add almonds, stirring and fluffing with a fork to combine.
Number Of Servings:
Number Of Servings:
Serves 4
Personal Notes:
Personal Notes:
This is an excellent side dish for an entree that includes cream sauce.

 

 

 

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