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A bowl of rice on a plate.
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5 from 11 votes

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!
Prep Time3 mins
Cook Time20 mins
Total Time23 mins
Course: Side Dish
Cuisine: American
Servings: 6
Calories: 275kcal


  • 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 salt
  • ½ teaspoon garlic powder
  • ½ teaspoon Herbes de Provence or dried thyme
  • ¼ teaspoon onion powder
  • fresh ground black pepper to taste
  • 2 tablespoons chopped fresh parsley


  • Melt butter in a 12-inch skillet with a lid over MEDIUM heat. Add rice, orzo and almonds and cook, stirring, for several minutes until they are lightly toasted.
  • Carefully pour in the chicken broth. Add all the seasonings, except the parsley. Stir to combine and bring to a low boil. Reduce 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.


To reheat, add a splash of water and microwave for a minute, or until warmed through.


Calories: 275kcal | Carbohydrates: 36g | Protein: 8g | Fat: 11g | Saturated Fat: 4g | Cholesterol: 15mg | Sodium: 233mg | Fiber: 2g | Sugar: 1g