Rice Pilaf Amandine

By á-47

Ingredients

• 1/3 cup sliced almonds
• salt
• 12 pound haricots verts, cut into 1" pieces
• 1 Tbsp. butter
• 1/2 medium onion, finely chopped1 1/2 cups converted (parboiled) white rice
• 23/4 cups chicken broth
• 1 bay leaf
• 1 wide strip lemon zest
• 1 tea fresh lemon zest
• 1 tea. fresh lemon juice
• pepper

Preparation

Step 1

Preheat oven to350 degrees. Spread the almonds on a baking sheet and bake until golden brown, about 6 minutes. Transfer to a small bowl and let cool.

Bring a saucepan of salted water to a boil. Add the haricots verts and cook until crisp-tender, about 3 minutes. Drain and rinse under cold water. Wipe out the saucepan.

Melt butter in a saucepan over medium-high heat. Add the onion, season with salt and cook, stirring occasionally, until soft, about 4 minutes. Add the rice and cook, stirring, until lightly toasted, 1-3 minutes. Add the chicken broth, bay leaf and lemon zest and bring to a boil. Reduce the heat to low; cover and simmer until the liquid is absorbed, about 18minutes. Remove from the heat; add the haricots verts, cover and let stand 5 minutes. Uncover and stir in the lemon juice, half of the almonds, and pepper to taste. Remove the bay leaf. Transfer the rice to a bowl and top with the remaining almonds.