Almond Rice Pilaf

By
Danilo Alfaro
Danlio Alfaro
Danilo Alfaro
Danilo Alfaro has published more than 800 recipes and tutorials focused on making complicated culinary techniques approachable to home cooks.
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Updated on 11/27/21
Almond rice pilaf
Alison Miksch / Getty Images
Prep: 5 mins
Cook: 20 mins
Total: 25 mins
Servings: 4 servings
Nutrition Facts (per serving)
212 Calories
13g Fat
18g Carbs
6g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 212
% Daily Value*
Total Fat 13g 17%
Saturated Fat 4g 22%
Cholesterol 18mg 6%
Sodium 255mg 11%
Total Carbohydrate 18g 6%
Dietary Fiber 2g 6%
Total Sugars 2g
Protein 6g
Vitamin C 3mg 15%
Calcium 46mg 4%
Iron 1mg 7%
Potassium 220mg 5%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This tasty rice pilaf dish features slivered almonds.

Rice pilaf refers to rice that is cooked by the "pilaf method," in which the uncooked rice is first sautéed in butter, after which hot liquid or stock is added, and then the pot is covered and cooked in the oven until all the liquid is absorbed.

For that reason, you'll want to make sure to use a saucepan that's safe for the stovetop and the oven—including the lid.

Sautéing the rice brings out nutty, toasty flavors, and it also makes the individual grains of rice less sticky, so you get a finished rice that's light and fluffy.

Ingredients

  • 2 tablespoons butter

  • 1 cup long-grain white rice

  • 2 tablespoons finely diced onion

  • 1/2 cup slivered almonds

  • 1 1/2 cups chicken stock, or broth

  • 1 bay leaf

  • Kosher salt, to taste

  • 2 tablespoons chopped Italian parsley

Steps to Make It

  1. Gather the ingredients.

  2. Preheat oven to 350 F.​

  3. Heat a heavy-bottomed saucepan over medium heat, then add butter. Meanwhile, in a small saucepan, bring stock or broth to a boil.​

  4. When butter gets foamy, add diced onion and almonds and sauté until onion is slightly translucent, about 2 to 3 minutes.​

  5. Add uncooked rice and sauté, stirring constantly, for about a minute, or until rice is fully coated with the melted butter.​

  6. Add hot stock or broth, bring back to a boil, then add bay leaf. Cover and place entire pot in the oven.


    Tip: Check seasoning of cooking liquid and make any necessary adjustments before pot goes into oven.​

  7. Cook rice in oven for 18 minutes or until all the liquid is absorbed. If after 18 minutes, there's still liquid in the pot or rice is still too moist, re-cover and return pot to oven for another 2 to 4 minutes.​

  8. Remove pot from oven and gently fluff rice with a wooden fork. Remove bay leaf and discard. Then place a paper towel across top of pot, replace lid, and let rice stand for 10 minutes. Garnish with chopped parsley and serve right away.