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Wednesday, November 5, 2014

Julie's Almond Rice Pilaf

Whenever I make a pot of steamed rice, I always seem to have tons leftover. For some odd reason I can't cook for just 3 people....WEIRD I know (I've been cooking for 8 for the last 30+ years). After throwing out rice, because I didn't really know what to do with it, I thought I would come up with some clever pilaf recipe of my own. It was a delightful change from the stand by "fried rice" that I usually throw together....and this Almond Rice Pilaf was a HUGE HIT, the family loved it!!

Julie's Almond Rice Pilaf
2 c. COOKED steamed rice (white or brown...doesn't matter)
2 T. butter
3/4 c. slivered almonds
2 c. chicken broth, divided (1c....and 1c....)
1/2 t. garlic powder
1/2 t. pepper

Melt butter in a frying pan. Add slivered almonds to the melted butter and saute' until toasted and golden brown. Add rice, seasonings and 1c. of chicken broth.  Cook on medium high for 5-7 minutes until liquid cooks off. Add remaining 1c. chicken broth and simmer for 5-7 minutes or until liquid cooked off. Serve with your favorite meat dish. 


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