Ingredients with Measurements:
- 1 cup long-grain white rice
- 2 cups chicken or vegetable broth
- 1/4 cup sliced almonds
- 2 tablespoons unsalted butter
- 1/4 cup diced onion
- 1 garlic clove, minced
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon dried thyme
Special equipment needed:
- Saucepan with lid
- Skillet
Step-by-step instructions:
1. Rinse the rice in a fine-mesh strainer under cold running water until the water runs clear.
2. In a saucepan, bring the broth to a boil over high heat.
3. Add the rice to the boiling broth and stir.
4. Reduce the heat to low, cover the saucepan with a lid, and simmer for 18-20 minutes or until the rice is tender and the liquid is absorbed.
5. In a skillet, melt the butter over medium heat.
6. Add the sliced almonds and cook for 2-3 minutes or until golden brown, stirring occasionally.
7. Add the diced onion and garlic to the skillet and cook for 2-3 minutes or until softened, stirring occasionally.
8. Add the cooked rice to the skillet and stir to combine.
9. Season the rice with salt, black pepper, and dried thyme.
10. Serve hot.
- Time:
Preparation time: 5 minutes
- Cooking time: 20-25 minutes
Temperature:
- Low heat for simmering the rice
- Medium heat for cooking the almonds, onion, and garlic
Serving size:
- This recipe serves 4 people.
Nutritional information:
- Calories: 220
- Fat: 9g
- Carbohydrates: 30g
- Protein: 6g
- Fiber: 1g
Substitutions for ingredients:
- Brown rice can be used instead of white rice.
- Pecans or walnuts can be used instead of almonds.
- Olive oil can be used instead of butter.
- Fresh thyme can be used instead of dried thyme.
Variations:
- Add diced carrots, celery, or bell peppers to the skillet for extra flavor and nutrition.
- Use vegetable broth instead of chicken broth for a vegetarian version.
- Add cooked chicken, shrimp, or tofu to the skillet for a complete meal.
Tips and tricks:
- Use a fork to fluff the rice after cooking to prevent clumping.
- Toast the almonds in the skillet before cooking the onion and garlic for extra flavor.
- Use a non-stick skillet to prevent the rice from sticking to the bottom.
Storage instructions:
- Store any leftover rice pilaf in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the rice pilaf in the microwave or on the stovetop with a splash of broth or water to prevent drying out.
Presentation ideas:
- Serve the rice pilaf in a bowl or on a plate.
- Garnish with fresh parsley or chives.
Pairings:
- Serve with roasted chicken, grilled fish, or sautéed vegetables.
Suggested side dishes:
- Green salad
- Roasted vegetables
- Garlic bread
Troubleshooting advice:
- If the rice is too dry, add a splash of broth or water and stir.
- If the rice is too wet, remove the lid and cook for a few more minutes to evaporate the excess liquid.
Food safety advice:
- Make sure to cook the rice to an internal temperature of 165°F to prevent foodborne illness.
Food history:
- Rice pilaf is a dish that originated in the Middle East and Central Asia.
Flavor profiles:
- Nutty from the almonds
- Savory from the onion and garlic
- Herbaceous from the thyme
Serving suggestions:
- Serve the rice pilaf as a side dish or a main course.
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