Rating: 2.5 stars
17 Ratings
  • 5 star values: 2
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 9
  • 1 star values: 3
  • 17 Ratings
Kate Merker

Gallery

Credit: Anna Williams

Recipe Summary

hands-on:
15 mins
total:
50 mins
Yield:
Serves 8
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

Nutrition Facts

261 calories; protein 5g; carbohydrates 44g; sugars 2g; fiber 2g; fat 7g; saturated fat 1g; calcium 36mg; iron 2mg; sodium 423mg.
Advertisement