Rice Pilaf With Almonds and Dill

Rice Pilaf With Almonds and Dill
Anna Williams
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preparation
15
minutes
cooking
50
minutes
Serves 8

Ingredients

2
tablespoons
olive oil
2
large onions, chopped
kosher salt and black pepper
2
cups
long-grain white rice
1/2
cup
sliced almonds
2
tablespoons
chopped fresh dill

Directions

  1. Heat oven to 375° F. Heat the oil in a large saucepan over medium heat. Add the onions, ½ teaspoon salt, and ¼ teaspoon pepper and cook, stirring occasionally, until soft and beginning to brown, 12 to 15 minutes.
  2. Add the rice and cook, stirring, for 2 minutes. Add 3½ cups water and 1½ teaspoons salt and bring to a boil. Reduce heat to low and cook, covered, until the rice is tender, 18 to 20 minutes. Let sit off the heat for 5 minutes.
  3. Meanwhile, spread the almonds on a baking sheet. Toast in oven, tossing occasionally, until golden brown, 5 to 6 minutes. Fluff the rice with a fork and fold in the almonds and dill.
Kate Merker
November 2010

Nutritional Information

  • Per Serving
  • Calories From Fat 61
  • Protein 5 g
  • Carbohydrate 44 g
  • Sugar 2 g
  • Fiber 2 g
  • Fat 7 g
  • Sat Fat 1 g
  • Calcium 36 mg
  • Iron 2 mg
  • Sodium 423 mg
  • Cholesterol 0 mg
What does this mean? See Nutrition 101.

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