Pilaf With Almonds
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Rice, Rice cooker | 4 | Servings | |
INGREDIENTS
| 1 1/2 | t | Olive Oil Or Butter |
| 1/4 | c | Blanched Almonds |
| Salt, to taste | ||
| 1 | c | Uncooked Rice |
| 2 | T | Olive Oil Or Butter |
| 2 | c | Chicken Or Beef Broth |
INSTRUCTIONS
Saute almonds in olive oil or butter in nonstick pan until golden, stirring frequently. Drain on absorbent paper; sprinkle with salt. Reserve. Saute rice, stirring constantly, in same pan with additional olive oil or butter until translucent, about 2 minutes. Combine rice with broth in steaming pan; cover and steam until rice is done, 18 to 20 minutes. Uncover and allow to dry out, 3 to 5 minutes. Fluff with a fork before serving; top with sauteed almonds. NOTES : A nice contrast to roast turkey or chicken. Recipe by: The Ultimate Rice Cooker Cookbook by Betty L. Torre Posted to recipelu-digest Volume 01 Number 446 by James and Susan Kirkland <kirkland@gj.net> on Jan 04, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 60
Calories From Fat: 15
Total Fat: 4.5g
Cholesterol: 0mg
Sodium: 77.2mg
Potassium: 490mg
Carbohydrates: 27.1g
Fiber: <1g
Sugar: <1g
Protein: 1.8g