Almond Rice Pilaf
A flavorful rice pilaf with slivered almonds achieves nutty, toasty notes and a less sticky texture through its unique cooking method.
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Instructions
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Preheat oven to 350°F.
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In a heavy saucepan, melt butter over medium heat; simultaneously, bring stock to a boil in a smaller pan.
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Add diced onion and almonds to the butter and sauté for 2-3 minutes until the onion is translucent.
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Stir in the uncooked rice and sauté for one minute until thoroughly coated with butter.
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Pour in the hot stock, bring to a boil, then add the bay leaf; cover the pot and place it in the preheated oven.
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Bake for 18 minutes, or until all liquid is absorbed, adding 2-4 minutes if needed.
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Remove from oven, fluff the rice, discard the bay leaf, then cover with a paper towel and lid to stand for 10 minutes before serving.