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Almond Rice Pilaf

Almond Rice Pilaf

Nutty rice pilaf with almonds is a versatile side dish that goes great with just about anything. It can also be prepared gluten free.

  • 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

  1. In a medium sauce pan (that has a lid), melt butter and olive oil.
  2. Cook shallots until golden brown, stirring occasionally.
  3. Add rice and cook rice dry for 2 minutes, until the edges start to turn clear.
  4. Add broth, lemon zest and Super Chunk and bring it to a boil.
  5. Cover and reduce to a simmer. Cook about 20 minutes until the broth is completely absorbed. Allow extra time for brown rice.
  6. 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.
  7. When rice is done, fluff with a fork. Stir in almonds and serve.

If you use unsalted butter, add 1/4 tsp kosher or sea salt to the shallots while they are cooking.

Prep Time: 10 minutes - Cook Time: 30 minutes ; Yield: 4 cups
Serving Size: 1/2 cup

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