Pilaf with almonds

Yield: 4 Servings

Measure Ingredient
1½ teaspoon Olive Oil Or Butter
¼ cup Blanched Almonds
\N \N Salt; to taste
1 cup Uncooked Rice
2 tablespoons Olive Oil Or Butter
2 cups Chicken Or Beef Broth
\N \N Salt; to taste

Saute almonds in olive oil or butter in nonstick pan until golden, stirring frequently. Drain on absorbent paper; sprinkle with salt. Reserve. Saute rice, stirring constantly, in same pan with additional olive oil or butter until translucent, about 2 minutes.

Combine rice with broth in steaming pan; cover and steam until rice is done, 18 to 20 minutes. Uncover and allow to dry out, 3 to 5 minutes. Fluff with a fork before serving; top with sauteed almonds.

NOTES : A nice contrast to roast turkey or chicken.

Recipe by: The Ultimate Rice Cooker Cookbook by Betty L. Torre Posted to recipelu-digest Volume 01 Number 446 by James and Susan Kirkland <kirkland@...> on Jan 04, 1998

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