Rice should technically be pretty easy to prepare. It’s just rice and water – how complicated can that be? Yet in practice it actually is difficult to get the perfect texture and consistency of the rice. If you do it wrong you’ll end up with a mushy gloopy mixture which is just unpleasant to look at, let along put in your mouth.
What I love about rice pilaf is that it’s a lot easier to get it right. For some reason toasting the rice in the pan and mixing it with other ingredients before adding in the liquid always seems to produce a better texture in the final product. This is my go to rice pilaf recipe – one that I always pair with my broiled chicken with artichoke hearts (another keeper).
Don’t mind the water droplets on the plate — I was taking this photo on my balcony after work and with the daylight hours slipping away I couldn’t let the rain stop me.
- 3 tablespoons butter, divided (use olive oil if vegan)
- ½ large onion, diced
- ⅓ cup slivered almonds
- 1 cup long grain rice
- 2 cups chicken broth (vegetable broth if vegan)
- salt, pepper, to taste
- handful fresh parsley, chopped
- Over medium heat melt 2 tablespoons butter (or oil) in a pot. Add onions. Cook until translucent, stirring occasionally.
- Add almonds and cook until starting to brown, stirring occasionally.
- Add rice, cook and stir 1-2 minutes.
- Add chicken (or vegetable) broth. Bring to a boil. Reduce heat to low, cover and simmer 15-20 or until rice is cooked through.
- Add parsley and 1 tablespoon butter and fluff with a fork.