Brown Rice Pilaf With Almonds and Parsley

0712fried-rice
Photo by Hector Manuel Sanchez
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 261 calories
    • Calories 25 calories from fat
    • Fat 8 g
    • Sat Fat 1 g
    • Cholesterol 0 mg
    • Sodium 246 mg
    • Protein 6 g
    • Carbohydrate 42 g
    • Sugar 2 g
    • Fiber 4 g

Heat the oil in a medium saucepan over medium-high heat. Add the onion and cook, stirring occasionally, until soft, about 6 minutes. Stir in the rice and cook for 1 minute. Add the broth and bring to a boil. Reduce heat and simmer, covered, until the rice is tender and the broth is absorbed, 20 to 25 minutes.Stir in the parsley, almonds, 1/2 teaspoon salt, and 1/4 teaspoon pepper and transfer to a serving bowl.

Ingredients

  1. Check 2 teaspoons olive oil
  2. Check 1 yellow onion, chopped
  3. Check 1 cup brown rice
  4. Check 2 1/2 cups low-sodium chicken broth
  5. Check 1 cup fresh flat-leaf parsley, chopped
  6. Check 1/4 cup (1 ounce) sliced unsalted roasted almonds
  7. Check kosher salt and pepper

Directions

  1. Heat the oil in a medium saucepan over medium-high heat. Add the onion and cook, stirring occasionally, until soft, about 6 minutes. Stir in the rice and cook for 1 minute. Add the broth and bring to a boil. Reduce heat and simmer, covered, until the rice is tender and the broth is absorbed, 20 to 25 minutes.
  2. Stir in the parsley, almonds, 1/2 teaspoon salt, and 1/4 teaspoon pepper and transfer to a serving bowl.