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

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.