Category
Veggies, Salads and Sides
Nutty rice pilaf with almonds is a versatile side dish that goes great with just about anything. It can also be prepared gluten free.
Persons
4
Serving Size
1/2 cup
Notes
If you use unsalted butter, add 1/4 tsp kosher or sea salt to the shallots while they are cooking.
Ingredients
- 1 Tbsp butter, salted
- 1 Tbsp olive oil
- 2 ea shallots, sliced thin
- 1 Tbsp lemon zest
- 1 cup long grain rice, brown is nice for a nuttier flavor
- 1 tsp Sauce Goddess Original Super Chunk spice rub
- 1 can chicken broth, 14 oz. (will work with gluten free broth as well)
- 1/2 cup sliced almonds
Instructions
- In a medium sauce pan (that has a lid), melt butter and olive oil.
- Cook shallots until golden brown, stirring occasionally.
- Add rice and cook rice dry for 2 minutes, until the edges start to turn clear.
- Add broth, lemon zest and Super Chunk and bring it to a boil.
- Cover and reduce to a simmer. Cook about 20 minutes until the broth is completely absorbed. Allow extra time for brown rice.
- While rice is cooking, place sliced almonds on a sheet pan and toast at 350 degrees for 10 minutes until lightly brown. This can also be done in a toaster oven very easily.
- When rice is done, fluff with a fork. Stir in almonds and serve.
