Almond Pilaf

By The Canadian Living Test Kitchen

64 people added this to their Recipe Box

This recipe makes 6 servings

Nutritional Info
Per serving: about	-
cal	271271 cal
pro	7 g7g pro
total fat	9 g9g total fat
sat. fat	1 g1g sat. fat
carb	41 g41g carb
fibre	2 g2g fibre
chol	0 mg0mg chol
sodium	212 mg212mg sodium
% RDI:	-
calcium	55 calcium
iron	88 iron
vit A	4747 vit A
vit C	33 vit C
folate	77 folate

Studded with nuts and spices, this rice takes only minutes to prepare, then steams to tenderness while you make the rest of the meal. For a restaurant-style presentation, pack the pilaf firmly into a rinsed (but not dried) 6-oz (175 mL) ramekin. Turn out onto a dinner plate and sprinkle with parsley.

Ingredients

1 tbsp vegetable oil 1 1tbsp tbspvegetable oil
1 cup diced peeled carrots 1 1cup cupdiced peeled carrotcarrots or parsnips
2 shallots , thinly sliced2 2shallotshallots, thinly sliced
1 clove garlic , minced1 1clove garliccloves of garlic, minced
1 tsp caraway seeds 1 1tsp tspcaraway seeds
1 Pinch salt 1 1Pinch Pinchsalt
1 Pinch pepper 1 1Pinch Pinchpepper
1-1/2 cups long-grain rice 1-1/2 1-1/2cups cupslong-grain rice
1-1/2 cups chicken stock 1-1/2 1-1/2cups cupschicken stock
1-1/2 cups water 1-1/2 1-1/2cups cupswater
1/2 cup slivered almonds 1/2 1/2cup cupslivered almonds
1/4 cup chopped fresh parsley 1/4 1/4cup cupchopped fresh parsley

Preparation

In saucepan, heat oil over medium heat; cook carrots, shallots, garlic, caraway seeds, salt and pepper, stirring often, until carrots are softened, about 4 minutes.

Add rice, stirring to coat. Add chicken stock and water; bring to boil. Reduce heat, cover and simmer until rice is tender and liquid is absorbed, about 20 minutes.

Meanwhile, in small cake pan, toast almonds in 425°F (220°C) oven or in dry skillet until golden, about 4 minutes. Add to rice along with parsley; fluff with fork.

Additional information :

Variations
Pine Nut Pilaf: Omit carrots and caraway seeds. Substitute pine nuts for the almonds. Add 1/4 cup (50 mL) currants and 1 tsp (5 mL) cinnamon to shallot mixture; cook for 3 minutes. Continue with recipe.

Per serving: about 287 cal, 8 g pro, 10 g total fat (1 g sat. fat), 44 g carb, 3 g fibre, 0 mg chol, 200 mg sodium. % RDI: 3% calcium, 16% iron, 1% vit A, 3% vit C, 8% folate.

Peanut Pilaf: Omit carrots and caraway seeds. Substitute chopped peanuts for the almonds, and 2 green onions, thinly sliced, for the parsley. Add 3 whole star anise and 1 cinnamon stick to shallot mixture; cook for 3 minutes. Continue with recipe.

Per serving: about 271 cal, 8 g pro, 9 g total fat (1 g sat. fat), 40 g carb, 2 g fibre, 0 mg chol, 250 mg sodium. % RDI: 3% calcium, 5% iron, 2% vit C, 10% folate.

Source : Canadian Living Magazine: March 2003