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Rice Pilaf With Almonds and Dill

Rice Pilaf With Almonds and Dill
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Serves 8| Hands-On Time: | Total Time:



  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.
By November, 2010

Nutritional Information

  • Per Serving
  • Calories 261Calories From Fat 61
  • Protein 5g
  • Carbohydrate 44g
  • Sugar 2g
  • Fiber 2g
  • Fat 7g
  • Sat Fat 1g
  • Calcium 36mg
  • Iron 2mg
  • Sodium 423mg
  • Cholesterol 0mg
What does this mean? See Nutrition 101 .

Quick Tip

For a touch of sweetness, stir 1/2 cup of yellow raisins or dried cranberries into the rice before letting it sit off the heat.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.