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Almond Rice Pilaf

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.
  • Makes
    6 servings

Ingredients

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

Directions

  • 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 Facts
3/4 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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Reviews

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Average Rating:
  • While2008
    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.

  • Kris Countryman
    May 2, 2014

    Quick, easy, and tasty.

  • Rharia
    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.

  • Maddy51
    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

  • marvin24
    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.....

  • bjsilve0
    Oct 28, 2011

    It was just so so.

  • angelasandoval
    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.