Almond Pilaf
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.
Servings: 6
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 271 |
| pro | 7 g |
| total fat | 9 g |
| sat. fat | 1 g |
| carb | 41 g |
| fibre | 2 g |
| chol | 0 mg |
| sodium | 212 mg |
| % RDI: | - |
| calcium | 5% |
| iron | 8% |
| vit A | 47% |
| vit C | 3% |
| folate | 7% |
Suggested Recipes
-
1 tbsp (15 mL) vegetable oil
1 cup (250 mL) diced peeled carrots or parsnips
2 shallots (or 1 small onion), thinly sliced
1 clove garlic, minced
1 tsp (5 mL) caraway seeds
Pinch each salt and pepper
1-1/2 cups (375 mL) long-grain rice
1-1/2 cups (375 mL) chicken stock
1-1/2 cups (375 mL) water
1/2 cup (125 mL) slivered almonds
1/4 cup (50 mL) chopped 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.
Tags:
Side Dish; Vegetables; Rice; Nuts; Boil/Simmer; Entertaining;
Source
Canadian Living Magazine: March 2003
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