Rice pilaf is one of those side dishes that quietly goes with just about everything, but a good one can easily steal the show. This Almond Rice Pilaf is buttery, savory, and filled with toasted almonds, tender rice, and rich flavor. It feels a little elevated, without being complicated, making it perfect alongside roasted chicken, fish, seafood, pork, or beef.
I love recipes like this because they work year-round, and can be dressed up or down depending on the meal. The toasted almonds add just enough crunch and nutty flavor to make this rice pilaf feel special. It is the kind of classic side dish that people always end up going back for seconds of.
Why You Will Love This Almond Rice Pilaf Recipe
- Easy side dish for almost any meal – This buttery rice pilaf pairs well with chicken, beef, pork, seafood, or fish.
- Great texture – The combination of fluffy rice and crunchy toasted almonds gives this easy rice dish incredible texture.
- Rich buttery flavor – Cooking the rice with onions, butter, and broth creates a much more flavorful rice dish than plain steamed rice.
- Make-ahead friendly – This almond rice pilaf reheats beautifully for leftovers or meal prep.
Ingredient Substitutions
- White rice – Long grain white rice works best, but jasmine rice or basmati rice also work beautifully. Cooking times may vary slightly.
- Orzo – Broken spaghetti can be used.
- Sliced almonds – Slivered almonds, chopped pecans, walnuts, or pistachios can be used instead.
- Butter – Olive oil can be substituted for part or all of the butter.
- Chicken broth – Vegetable broth works great for a vegetarian version.
- Shallots – Substitute with yellow or white onions.
- Fresh parsley – Fresh dill or chives also work well for garnish.
How to Make Almond Rice Pilaf
- In a small pot, heat the chicken broth, butter, salt, black pepper, garlic powder, onion powder and paprika.
- Rinse the rice until the water runs clear. Reserve.
- In a separate pan, add the olive oil and orzo. Toast the orzo until browned.
- Add in the minced garlic and shallot. Allow to cook for just a minute. Do not brown or burn.
- Add in the rice. Season with a touch more kosher salt.
- Pour in the hot stock. Mix.
- Cover and allow the mixture to simmer on low for about 15-20 minutes.
- As the rice is simmering, toast the almonds in a pan.
- Once the rice is finished, fluff with a fork.
- Add in the toasted almonds and fresh chopped parsley.
- Mix.
How to Serve and Store
- Serve this almond rice pilaf alongside roasted chicken, baked salmon, pork chops, steak, lamb, or fish. It also pairs well with my easy Pan Fried Trout.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheat gently in the microwave or on the stovetop with a splash of broth or water.
- Freeze cooled rice pilaf for up to 2 months.
Frequently Asked Questions
Rice pilaf is typically cooked by first sautéing the orzo and rice in butter or oil before simmering it in broth. This gives the rice a richer, nuttier flavor compared to plain steamed rice.
Yes. This reheats very well. Store it in an airtight container in the refrigerator for up to 4 days. Add a splash of broth when reheating if needed.
Toasting the almonds enhances their flavor and keeps them crisp. It adds a deeper nutty flavor that really makes this rice pilaf stand out.
You can, but the cooking time and liquid amount will need to be adjusted. Brown rice takes much longer to cook than white rice.
Rinse the rise until the water runs clear, and avoid stirring the rice too much once the liquid is added. Let the rice rest covered for several minutes after cooking before fluffing with a fork.
This Almond Rice Pilaf is the perfect side dish when you want something simple, buttery, and full of flavor. The toasted almonds give the rice a delicious nutty crunch, while the broth and onions create a rich savory base that pairs beautifully with everything from chicken and seafood to holiday dinners and weeknight meals.
Print
Almond Rice Pilaf
- Total Time: 30 minutes
- Yield: 5 to 6 servings 1x
Description
Ingredients
- 2 1/2 cups chicken stock or broth
- 1 1/2 tablespoons butter
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 teaspoon paprika
- 1 tablespoon olive oil
- 1/2 cup orzo pasta
- 1 cup medium-grain rice
- 2 garlic cloves, minced
- 1 shallot, minced
- 1/2 cup slivered almonds or sliced almonds
- 2 tablespoons fresh parsley, chopped
Instructions
- In a small pot, heat the chicken broth, butter, salt, black pepper, garlic powder, onion powder and paprika.
- Rinse the rice until the water runs clear. Reserve.
- In a separate pan, add the olive oil and orzo. Toast the orzo until browned.
- Add in the minced garlic and shallot. Allow to cook for just a minute. Do not brown or burn.
- Add in the rice. Season with a pinch more salt.
- Pour in the hot stock. Mix.
- Cover and allow the mixture to simmer on low for about 15-20 minutes.
- As the rice is simmering, toast the almonds in a pan.
- Once the rice is finished, fluff with a fork.
- Gently mix in the toasted almonds and fresh chopped parsley.
- Serve and ENJOY!
Equipment
Notes
- Broken spaghetti can be used instead of orzo.
- Toasting the almonds before cooking adds the best flavor and texture.
- Use long grain rice for the fluffiest texture.
- Allow the rice to rest covered after cooking for the best results.
- Fresh parsley adds freshness and color right before serving.
- A squeeze of fresh lemon juice can brighten the flavors even more.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side dish
- Method: Easy
- Cuisine: American
Nutrition
- Serving Size: 1 serving
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WELCOME! My name is Melissa Latin aka. Charlotte Fashion Plate. Happy to meet you! I am more than just recipes. I love fashion and style too! Most importantly, I love my Family (my Hubby and my Fur Babies). My Husband (aka my “Kitchen Bitch”) means the world to me. He’s pretty damn cool too. Not only is he one of the nicest guys you will ever meet, he also has had a lengthy career in professional hockey. Not only winning two Stanley Cups with the Pittsburgh Penguins in the early ’90’s, but most recently winning the Calder Cup with the Charlotte Checkers, amongst many other accolades. If you live in Charlotte and play hockey, or have a family member who plays, be sure to contact him!
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