Aired August 28, 2007
- 1 tablespoon extra-virgin olive oil (EVOO)
- 1 tablespoon butter
- 1 small onion, chopped
- Salt and freshly ground black pepper
- 3 cups rice
- 6 cups chicken stock or water
- 1/2 cup sliced almonds
In a medium pot over medium to medium-high heat, add EVOO and butter. Once the butter melts, add the onion, salt and freshly ground black pepper. Cook, stirring frequently, for 2 minutes.
Add rice and stir to coat in the butter and oil, toasting rice for 1-2 minutes. Add the stock and bring up to a bubble, then turn heat down to medium and cover the pot. Cook for about 18 minutes, until the rice is tender. Add the sliced almonds and fluff with a fork.