Description
This Rice Pilaf features irresistible flavors from toasted almonds, orzo pasta, and spices, making it a perfect and simple choice for a quick dinner or healthy meal.
Ingredients
Scale
- 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 a 3 quart Dutch oven or skillet, melt butter with olive oil over medium heat. Add orzo and cook while stirring for several minutes until golden brown.
- Add diced onion and cook for 4-6 minutes until softened. Then add minced garlic and cook for 1 minute longer.
- In the pot, add rice, salt, black pepper, paprika, and turmeric. Stir to coat, then add chicken stock. Increase heat to medium-high, bring to a boil, cover, and reduce to low.
- Cook for 20-25 minutes until rice is tender and liquid is absorbed.
- To toast the nuts, preheat the oven to 350°F. Spread almonds on a baking sheet and toast for 5-7 minutes or until lightly golden and fragrant, then set aside.
- Once the rice pilaf is cooked, uncover and add 1/3 cup almonds, 1/3 cup Parmesan cheese, and 3 tbsp chopped parsley. Mix to combine, cover, and let stand for 5 minutes. Fluff with a fork before serving.
- Serve immediately, garnished with reserved almonds, Parmesan, and parsley.
Notes
For extra flavor, consider using vegetable stock instead of chicken stock.
This recipe can be easily doubled to serve a larger group.
Feel free to add vegetables like peas or carrots for added nutrition.
Nutrition
- Serving Size: 1 serving
- Calories: 312
- Sugar: 2g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 25mg