Rice Pilaf
A fragrant, buttery rice pilaf made by toasting rice with aromatics and simmering in stock until fluffy, finished with toasted almonds and fresh herbs.
Print
Pin
Servings: 4 servings
Calories: 290kcal
Ingredients
- 1 1/2 cups long-grain white rice or basmati
- 2 tbsp unsalted butter or olive oil
- 1 small onion finely chopped
- 1 garlic clove minced
- 1/2 cup slivered or sliced almonds plus extra for garnish
- 2 1/2 cups low-sodium chicken or vegetable stock
- 1/2 tsp salt adjust to taste
- 1/4 tsp black pepper
- 1 bay leaf optional
- 1/4 cup chopped fresh parsley or dill for garnish
- Zest of 1 lemon optional
Instructions
- Rinse rice under cold water until water runs clear; drain well.
- Toast almonds in a dry skillet over medium heat until golden; set aside.
- In a heavy saucepan, melt butter or heat oil over medium heat.
- Add chopped onion and sauté until translucent, about 4–5 minutes.
- Stir in minced garlic and cook 30 seconds until fragrant.
- Add drained rice to the pan and stir, toasting rice for 2–3 minutes until lightly golden.
- Pour in warm stock, add salt, pepper and bay leaf; stir once to combine.
- Bring to a gentle boil, then reduce heat to low and cover tightly.
- Simmer undisturbed for 15–18 minutes, until liquid is absorbed and rice is tender.
- Remove from heat and let rest, covered, for 5–10 minutes to steam.
- Fluff rice gently with a fork, discard bay leaf, fold in toasted almonds and lemon zest.
- Garnish with chopped parsley or dill and additional toasted almonds before serving.
Nutrition
Calories: 290kcal | Carbohydrates: 42g | Protein: 5g | Fat: 10g | Fiber: 1.5g