Rice Pilaf With Almonds and Dill

pilaf-almonds
Photo by Anna Williams
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  • Serves 8
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 261 calories
    • Calories 61 calories from fat
    • Fat 7 g
    • Sat Fat 1 g
    • Cholesterol 0 mg
    • Sodium 423 mg
    • Protein 5 g
    • Carbohydrate 44 g
    • Sugar 2 g
    • Fiber 2 g
    • Iron 2 mg
    • Calcium 36 mg
  • November 2010

Ingredients

  1. Check 2tablespoons olive oil
  2. Check 2 large onions, chopped
  3. Check kosher salt and black pepper
  4. Check 2cups long-grain white rice
  5. Check 1/2cup sliced almonds
  6. Check 2tablespoons 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.