This Almond Rice Pilaf recipe calls for pantry staples and takes less than 30 minutes to prepare. An easy, delicious, versatile side dish!
If you want to control the amount of sodium and other odd additives you see listed on boxed rice mixes, the answer is obvious. Make your own. And, when it’s as easy as this Almond Rice Pilaf, there’s really no reason not to.
I have to admit I really do love some of those boxed mixes and relied on them quite a bit when the boys were younger. To this day I will grab a couple when they’re on sale to keep on hand. But, there is nothing like made from scratch rice pilaf. This is my version with almonds and a simple blend of spices that I always have stocked in my pantry.
I’ve had a number of requests from readers for a basic pilaf and this one is one of the best. It is delicious, comforting and a truly beloved recipe. It has become such a important component to my menus that I used this recipe as a starting point for my Brown Rice Pilaf.
Table of contents
Ingredient Notes
- Rice: A long grain white rice, like Jasmine rice, is best for pilaf.
- Orzo: Orzo is a unique little pasta that is shaped like a grain of rice and you should easily be able to find it in the dry pasta section of your grocery store. It’s delicious in soups and and gives this pilaf a great Rice-A-Roni vibe.
- Almonds: Slivered or sliced almonds are toasted briefly along with the rice and orzo to add nice texture and wonderful flavor.
- Fat: The rice, orzo, and almonds are sautéed in melted butter.
- Broth: Either low-sodium chicken broth or vegetable broth.
- Dried seasoning: I use a little garlic powder, onion, powder, salt and freshly ground black pepper. You can play with different seasonings like herbes de provence or dried thyme for a slightly different flavor profile.
- Fresh herbs: Chopped fresh parsley is added at the end of the cooking time to brighten up the flavors.
How to Make Almond Rice Pilaf
- Melt the butter in a 12-inch skillet over medium heat. Add the rice, orzo, and almonds and cook, stirring, for several minutes until they are lightly toasted.
- Carefully pour in the broth and add the dried seasonings. Stir to combine and bring the mixture to a low boil. Reduce the heat, cover, and cook for 20 minutes or until the broth has been absorbed and the rice and orzo are tender and fluffy.
- Remove from the heat, stir in the parsley, and serve.
Storage and Reheating Tips
- Refrigerate: Transfer leftover Almond Rice Pilaf to an airtight container and refrigerate it promptly. If stored properly, refrigerated rice should stay fresh for up to 4 days.
- Freeze: For longer storage, transfer any leftovers to a freezer-safe zippered food storage bag, press out as much air as possible, and freeze it flat. Frozen rice pilaf will stay fresh for up to 3 months. Thaw it safely in the refrigerator overnight before reheating.
- Reheating: Toss the rice with a splash of water, then warm it in the microwave, covered with a paper towel. You can also warm it on the stovetop over low heat, stirring frequently.
I think if you try this recipe you’ll understand why I have such big love for it. Fast, easy and so, so delicious. It’s a keeper!
More Rice Recipes You’ll Love
Brown Rice with Spinach and Parmesan Cheese | Family Food on the Table
Coconut Rice with Cilantro and Lime | Valerie’s Kitchen
Caribbean Confetti Rice | A Spicy Perspective
Restaurant Style Mexican Rice | Valerie’s Kitchen
5-Ingredient Vegetable Fried Brown Rice | Aggie’s Kitchen
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Almond Rice Pilaf
Ingredients
- 3 tablespoons butter
- 1 cup long-grain white rice
- ½ cup orzo
- ½ cup slivered almonds
- 3 cups low-sodium chicken broth or vegetable broth
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- freshly ground black pepper, to taste
- 2 tablespoons chopped fresh parsley
Instructions
- Melt the butter in a 12-inch skillet with a lid over MEDIUM heat. Add the rice, orzo, and almonds and cook, stirring, for several minutes until they are lightly toasted.
- Carefully pour in the chicken broth. Add the garlic powder, onion powder, salt, and pepper, to taste. Stir to combine and bring to a low boil. Reduce the heat to LOW, cover the skillet, and cook for 20 minutes, or until the broth has been absorbed and the rice and orzo are tender and fluffy. Remove from the heat, stir in parsley, and serve.
Notes
Nutrition
Nutrition information is automatically calculated using generic ingredients, and is an estimate not a guarantee. For more accurate results, please refer to the labels on your ingredients at home.
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This recipe for rice pilaf was delicious and so easy to make. I am wondering, though, if you can substitute olive oil for the butter to make it a little bit healthier. Have you ever tried that and if so, does it make a huge difference flavor-wise?
I’m sure it would work just fine, Ruth. You might be missing a bit of flavor but betting it would still be great.
Thank you very much for this. I made a modified version and I like it. Afterwards I always find myself wishing for more. It will be added to my (small) list of regular dishes.
If I don’t have orzo what can I substitute or can I just use all rice?
Valerie thank you very much for the recipe. I have tried many Rice Pilaf recipes and have not been happy with them. Your recipe is wonderful, but I did have to add a little additional salt to it. The recipe calls for Butter and I used Unsalted Butter. Was unsalted butter what you used?
I am planning on some variations to your recipe. I want to try it with some roasted mushrooms, raisins and maybe some chopped dried apricots or dates.
Thanks once again for the wonderful recipe.
Hi Mark. I always use salted butter but you can always add any additional seasoning according to your taste. I’m glad the recipe worked out for you. I make this pilaf on a regular basis here.