Parsley Almond Rice Pilaf Recipe – only a few simple ingredients needed for a flavorful and fluffy no fail easy rice pilaf. Gluten free and vegan too.
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 alone 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. It is just way more forgiving than regular steamed rice.
This almond rice pilaf recipe is my go to rice pilaf recipe – one that I always pair with my broiled chicken with artichoke hearts (another one of my all time favorite recipes).
I mean it literally comes out perfect every single time that I make it and only requires a few key ingredients. The onions are slightly caramelized and almond sweet with the slivered almonds adding a great crunch to the rice and parsley some fresh herbs. If you can’t find slivered almonds, sliced almonds or even regular raw almonds chopped or crushed will work in this almond rice pilaf too. Just make sure to use some form of almonds!
This is hands down the only way I ever make rice pilaf and this recipe is a winner. Everyone, I mean everyone I serve this to love it immediately and always asks me for the recipe. I don’t mean to brag but this simply is the best rice pilaf recipe out there.
This recipe also reheats super well and makes for perfect leftovers or weekly meal prep.
Why this almond rice pilaf is the best:
- Perfectly cooked rice every single time
- Handful of pantry ingredients needed
- Super flavorful rice with great variety of textures and flavors
- Pairs well with meat/fish/seafood/etc
Almond Rice Pilaf Ingredients:
- long grain rice
- slivered almonds
- oil or butter
How to make my Almond Rice Pilaf Recipe:
Diced your onion and cook it over medium heat in olive oil or butter (if not vegan) in a medium sized pot. Cook for a few minutes and add the raw slivered almonds.
Continue to cook until almonds are starting to brown.
Add the long grain rice and cook for a couple more minutes.
Add salt and pepper to taste and broth. Bring to a boil, reduce heat and simmer, covered for 15 minutes.
Before serving add freshly chopped parsley and a drizzle of olive oil. Mix.
- For the most flavorful rice pilaf be sure to use homemade chicken or vegetable broth
- Both slivered and sliced almonds work in this recipe
- A finishing drizzle of high quality extra virgin olive oil goes a long way in this recipe
- Long grain rice works best in this recipe and yields the best texture in this rice pilaf but you can use basmati or jasmine rice as well
- If you don’t have fresh parsley use fresh cilantro instead
Looking for idea on what to serve this wish?
- Pan Seared Snapper Recipe
- Whole Roasted Branzino
- Oven Baked Trout
- Broiled Trout
- Broiled Chicken Thighs with Artichoke and Garlic
How’d you do with my toasted almond rice pilaf recipe? What did you pair your rice with? Let me know in the comments below! I would love to hear if you have a favorite easy rice pilaf recipe too!
My go to rice pilaf recipe is this almond rice pilaf with parsley- the rice cooks perfectly every time
- 3 tablespoons butter divided (use olive oil for vegan or dairy free)
- 1/2 large onion diced
- 1/3 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.