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Almond Rice Pilaf Recipe

Almond Rice Pilaf Recipe

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."
TOTAL TIME: Prep/Total: 15 min. YIELD:6 servings


  • 1 medium onion, chopped
  • 1/2 cup slivered almonds
  • 1 tablespoon butter
  • 2 cups chicken broth
  • 2 cups uncooked instant rice


  • 1. 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.

Nutritional Facts

3/4 cup equals 185 calories, 5 g fat (trace saturated fat), 2 mg cholesterol, 331 mg sodium, 30 g carbohydrate, 2 g fiber, 5 g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.

Reviews for Almond Rice Pilaf

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Reviewed Aug. 28, 2015

"Was very good. Will definitely make again. I did add pineapple tidbits to it.It went great with my Hawaiian pork chops."

Reviewed May. 2, 2014

"Quick, easy, and tasty."

Reviewed Oct. 12, 2013

"Delicious. I get a lot of compliments when made as is. Add eggs and sausage and it makes a great breakfast burrito also."

Reviewed Mar. 27, 2013

"Add some finely grated carrot to the onion and almonds when cooking. Gives it a nice balanced flavor. Also used long grain instead of instant. After cooking the onion and carrot and almonds, add the rice. When the rice is coated with the butter and lightly browned, add the liquid and cook for about 20-25 minutes. You can also add chicken or shrimp and make a dinner out of it. Really good recipe"

Reviewed Mar. 14, 2013

"For the person that rated it so so - try spicing it up - before you give things bad ratings...added some red pepper, garlic even pineapple - it is a great starter recipe people tend to skip over things when you rate like that....."

Reviewed Oct. 28, 2011

"It was just so so."

Reviewed Jul. 25, 2010

"Made it with 1 c. long grain rice instead of instant (adjusted cooking time to 20 mins). Needed a little salt. Otherwise very good."

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