Almond and Parsley Rice Pilaf

Disclosure: some of the links below are affiliate links, so I might earn a commission (at no extra cost to you) if you click through and make a purchase. Thanks!

Ingredients (makes about 4 servings):

  • 1 C. uncooked long-grain white rice
  • 14.5 oz chicken broth (about 2 C.)
  • 1/4 tsp. salt
  • 2 Tbsp. butter
  • about 1/2 C. diced yellow onion (about 1/3 of an onion)
  • about 1/4 C. slivered almonds
  • about 1 or 1 1/4 C. chopped Italian parsley

Instructions:

  1. Cook rice according to package, but substitute chicken broth for the water and add 1/4 tsp. salt.
  2. While the rice is steaming, melt butter in a medium pan and medium heat.
  3. Add onions and almonds. Saute for about 5 minutes, or until the onions are translucent and the almonds are lightly browned.
  4. Add chopped parsley and cook about 2 more minutes.
  5. When the rice is done cooking, combine it with the onion/almond/parsley mixture. Fluff and serve.

*You may serve this dish topped with shredded or cubed cooked chicken!

**Inspired by Paula Deen’s Almond Rice Pilaf recipe.