Tuesday, June 07, 2005

Rice Pilaf with Toasted Almonds

Rice Pilaf with Toasted Almonds (Adapted from Everyday Foods)

1 tablespoon butter
1 small minced onion
1/4 teaspoon ground coriander
coarse salt and ground pepper
1 cup long-grain rice
14.5 ounces chicken broth
2 tablespoons chopped fresh parsley
1/4 cup toasted sliced almonds

Melt butter in a medium saucepan over medium heat. Cook onion, stirring occasionally, until golden brown, about 8 minutes.

Add coriander and season with coarse salt and ground pepper to your preference. Add rice and cook until edges are transparent, stirring constantly, for about 2 minutes.

Stir in chicken broth and bring to a boil. Cover and simmer over low heat until liquid is absorbed, about 15 minutes. Remove from heat and let stand, covered, 10 minutes.

Stir parsley into rice. Sprinkle with almonds, and serve.

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