Ditch the box of “San Francisco Treat!” Let’s make homemade Almond Rice Pilaf. If you have an aversion to nuts, leave them out. Toasted almond slices or slivers just add a beautiful crunchy texture to this dish. As for seasoning, use mine, or your favorites. This side dish was prepared to accompany my lovely Dover Sole Meunière. However, it would make a lovely side dish for almost any protein. See below for a few ideas. Also, make it as a vegetarian main course by substituting vegetable broth for the chicken stock. Leftovers are amazing, and can be enjoyed for up to three or four days, stored in the fridge.
Of course, I created a short video on TikTok of the making of this incredible Almond Rice Pilaf. Click here to view! If you have not yet signed up for this social media platform, use my code 5SSIS800K0H06 to create an account.
HOW TO MAKE ALMOND RICE PILAF
In a saucepan, heat up the chicken broth, butter, kosher salt, black pepper, garlic powder, onion powder and paprika. As mentioned earlier, use any combination of seasoning you have on hand, or whatever you desire. Use my amounts, or add more of your favorites. It’s all about imparting flavor.
Although, I do not typically do this for most rice recipes, except for sushi rice, you need to rinse the rice until the water runs clear. This is an important step to ensure the Almond Rice Pilaf is super fluffy. Try using a long-grain rice. Short-grain will work if that is all you have on hand.
While the stock is heating, in a separate pan add in the olive oil and orzo. No orzo in the pantry? Break apart angel hair or spaghetti. Toast the orzo until it turns beautiful brown in color (without burning). Add in the minced garlic and shallots and allow to cook for just under a minute. Season with a touch more kosher salt. Pour in the heated stock. Mix. Cover and allow to simmer on low for about 15 to 20 minutes. Unlike most chefs or home cooks, I always stir the rice a few times while it is cooking.
As the rice is simmering, toast up the almonds. Be sure to keep a close eye on them as they have a tendency to burn rather quickly. Once the rice is finished, fluff with a fork. Add in the toasted almonds and fresh chopped parsley.
As mentioned earlier, I served this lovely Almond Rice Pilaf with my Dover Sole Meunière. Here are a few other ways to enjoy it as a side dish:
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