Almond Rice Pilaf
This Almond Rice Pilaf recipe calls for pantry staples and takes less than 30 minutes to prepare. An easy, delicious, versatile side dish!
Servings: 6
Calories: 275kcal
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
You can add up to teaspoon of herbes de provence or dried thyme, for a slightly different flavor profile.
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.
Nutrition
Calories: 275kcal | Carbohydrates: 36g | Protein: 8g | Fat: 11g | Saturated Fat: 4g | Cholesterol: 15mg | Sodium: 233mg | Fiber: 2g | Sugar: 1g