Sharon Adamczyk of Wind Lake, Wisconsin writes, "With quick-cooking rice, this is a speedy side dish...but the almonds make it special enough to serve to company. It goes well with all kinds of meats."
- 1 medium onion, chopped
- 1/2 cup slivered almonds
- 1 tablespoon butter
- 2 cups chicken broth
- 2 cups uncooked instant rice
- In a large saucepan, saute onion and almonds in butter until onion is tender and almonds are lightly browned. Add broth; bring to a boil. Stir in rice. Cover and remove from the heat. Let stand for 5-8 minutes or until the liquid is absorbed. Yield: 6 servings.
Originally published as Almond Rice Pilaf in Quick Cooking May/June 1998, p10
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