Almond Rice Pilaf
Total TimePrep/Total: 15 min.
- 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.
Nutrition Facts3/4 cup: 185 calories, 5g fat (0 saturated fat), 2mg cholesterol, 331mg sodium, 30g carbohydrate (2g sugars, 2g fiber), 5g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.
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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.
May 2, 2014
Quick, easy, and tasty.
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.
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
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.....
Oct 28, 2011
It was just so so.
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.