What is the difference between rice pilaf and regular rice?

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.

Can I make almond rice pilaf ahead of time?

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.

Why toast the almonds first?

Toasting the almonds enhances their flavor and keeps them crisp. It adds a deeper nutty flavor that really makes this rice pilaf stand out.

Can I use brown rice?

You can, but the cooking time and liquid amount will need to be adjusted. Brown rice takes much longer to cook than white rice.

How do I keep rice pilaf fluffy instead of mushy?

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.

Almond Rice Pilaf | Charlotte Fashion Plate

Name: Almond Rice Pilaf
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
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

Almond Rice Pilaf

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Author: Charlotte Fashion Plate
Total Time: 30 minutes
Yield: 5 to 6 servings 1x

Description

This Almond Rice Pilaf is buttery, fluffy, and packed with toasted almond flavor. An easy rice side dish that pairs perfectly with chicken, seafood, pork, and more.

Ingredients

Scale

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

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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

All-Purpose Sauté Pan

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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

Find it online: https://www.charlottefashionplate.com/recipes/almond-rice-pilaf/