Almond Pilaf

Author: Canadian Living

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.

  • Portion size 6 servings
  • Credits : Canadian Living Magazine: March 2003

Ingredients

  • 1 tablespoon vegetable oil
  • 1 cup diced peeled carrots
  • 1 cup diced peeled parsnips
  • 2 shallots thinly sliced
  • 1 clove garlic minced
  • 1 teaspoon caraway seeds
  • 1 pinch salt
  • 1 pinch pepper
  • 1 1/2 cup long-grain rice
  • 1 1/2 cup chicken stock
  • 1 1/2 cup water
  • 1/2 cup slivered almonds
  • 1/4 cup chopped fresh parsley

Method

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.

Nutritional facts <b>Per serving:</b> about

  • Sodium 212 mg
  • Protein 7 g
  • Calories 271.0
  • Total fat 9 g
  • Cholesterol 0 mg
  • Saturated fat 1 g
  • Total carbohydrate 41 g

%RDI

  • Iron 8.0
  • Fibre 0.0
  • Folate 7.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 5.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 47.0
  • Vitamin C 3.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Almond Pilaf

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