Wild Rice & Toasted Almond Pilaf
By jjadin
This Wild Rice & Toasted Almond Pilaf makes a great side dish. The secret to perfect rice is to fry it before boiling, resulting in the best texture. Almonds are added to the mix providing a contrasting crunchy texture and more great flavors, yum!
Ingredients
- 2 cups wild rice (12 ounces)
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 cups chicken broth
- 4 cups water
- 2 teaspoons unsalted butter
- 1 cup sliced almonds (3 1/2 ounces)
- 1 teaspoon salt
- 1/4 teaspoon black pepper
Details
Servings 6
Preparation time 10mins
Cooking time 90mins
Preparation
Step 1
Rinse rice in a large sieve under cold water, then drain. Heat oil in a 5-quart heavy pot over moderate heat until hot but not smoking, then cook onion, stirring occasionally, until golden, about 5 minutes. Add rice and cook, stirring, until fragrant, about 3 minutes. Stir in broth and water and bring to a boil. Reduce heat to low and simmer, covered, until rice is tender (grains will split open), 1 to 1 1/4 hours. Drain well in sieve and transfer to a bowl.
While rice is cooking, melt butter in a 10-inch skillet over moderate heat until foam subsides, then cook almonds, stirring, until golden, about 3 minutes.
Add almonds, salt, and pepper to rice and stir gently to combine.
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