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Almond Parsley Rice Pilaf
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Description
My go-to rice pilaf—the rice cooks perfectly every time.
Ingredients
- 3 Tablespoons Butter, Divided (use Olive Oil If Vegan)
- ½ whole Onion, Diced
- ⅓ cups Slivered Almonds
- 1 cup Long Grain White Rice
- 2 cups Chicken Or Vegetable Broth
- 3 Tablespoons Fresh Parsley, Chopped
Preparation
1. Over medium heat, melt 2 tablespoons butter (or oil) in a pot. Add onions. Cook until translucent, stirring occasionally.
2. Add almonds and cook until starting to brown, stirring occasionally.
3. Add rice, cook and stir 1-2 minutes.
4. Add chicken (or vegetable) broth. Bring to a boil. Reduce heat to low, cover and simmer 15-20 minutes or until rice is cooked through.
5. Add parsley and remaining 1 tablespoon butter and fluff with a fork.
Recipe adapted from The Food Network.
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