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