Rice Pilaf With Smoked Almonds

by Rachael Ray Show Staff 5:00 PM, August 27, 2007

Aired August 27, 2007

Serves 8 servings
1 tablespoon extra-virgin olive oil (EVOO), (eyeball it)
1 tablespoon butter
1 small onion, chopped
1 bay leaf
Salt and freshly ground black pepper
3 cups rice
6 cups chicken stock or water
1/4 cup flat leaf parsley, chopped, a handful
1/2 cup smoked almonds, roughly chopped

In a medium pot over medium to medium-high heat, add a tablespoon of oil and a tablespoon of butter. Once the butter melts, add the onion, bay leaf and some salt and pepper. Cook, stirring frequently for 2 minutes. Add the rice and stir to coat in the butter and oil, toasting the rice for 1-2 minutes. Add the stock and bring up to a bubble, then turn the heat down to medium and cover the pot. Cook for about 18 minutes, until the rice is tender. Add the parsley, smoked almonds and fluff with fork.

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