Rice Pilaf
Servings 8 servings
Calories 362kcal
Ingredients
- 1/3 cup toasted sliced or slivered almonds, plus 2 Tbsp (Or pine nuts)
- 1/4 cup unsalted butter
- 2 Tbsp olive oil
- 2/3 cup orzo pasta
- 1 small onion diced
- 3 medium cloves garlic minced
- 2 cups long grain rice
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp paprika
- 1/4 tsp turmeric or saffron optional
- 4 cups low sodium chicken stock
- 4 Tbsp chopped fresh parsley divided use
- 1/3 cup shredded Parmesan cheese, plus 2 Tbsp divided use
Instructions
- In 3 quart Dutch oven or skillet melt butter with olive oil over medium heat. To the butter, add orzo. Cook while stirring for several minutes until orzo is golden brown.
- Add onion, cooking for 4-6 minutes or just until softened. Add garlic, cook for 1 minute longer.
- To the pot add rice, salt, pepper, paprika and turmeric. Stir to coat in butter then add chicken stock. Increase heat to medium high. Bring to a boil, then immediately cover and reduce to low.
- Cook for 20-25 minutes or until the rice is tender and liquid is absorbed.
- To Toast Nuts: While rice pilaf cooks, preheat oven to 350°F. Spread almonds in a single layer on a baking sheet. Toast for 5-7 minutes or until lightly golden and fragrant then set aside.
- Once rice pilaf is cooked, uncover and add 1/3 cup almonds, 1/3 cup Parmesan cheese and 3 Tbsp chopped parsley. Mix to combine. Let stand covered for 5 minutes the fluff with a fork.
- Serve immediately garnished with reserved almonds, Parmesan and parsley.
Nutrition
Serving: 1serving | Calories: 362kcal | Carbohydrates: 51g | Protein: 10g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 19mg | Sodium: 405mg | Potassium: 253mg | Fiber: 2g | Sugar: 1g | Vitamin A: 444IU | Vitamin C: 4mg | Calcium: 77mg | Iron: 1mg