- 3/4 cup chopped onion
- 1/2 cup slivered almonds
- 1 tablespoon butter
- 2 cups chicken broth
- 2 cups uncooked instant rice
- 1/2 cup frozen peas
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- In a large skillet, saute onion and almonds in butter for 5-6 minutes or until onion is tender and almonds are golden brown. Add broth. Bring to a boil. Stir in the rice, peas, salt and pepper. Cover and remove from the heat. Let stand for 6-8 minutes or until liquid is absorbed. Yield: 4 servings.
Originally published as Almond Rice Pilaf in Simple & Delicious July/August 2006, p22
Reviews for Quick Almon Rice Pilaf
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Reviewed Feb. 18, 2014
"This is a simple but tasty side dish. It would go well with almost any main dish."
Reviewed Jan. 14, 2009
"I love this recipe. It is fast, easy and tasty. Even my husband, who doesn't usually care for rice, likes it."