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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:

Ingredients

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.
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

Cranberries
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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