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The addition of sliced almonds to this easy rice pilaf dish—which uses pantry staples—makes it extra delish.
Pro Tip: Feel free to make it your own by adding other nuts and/or garnishing with your favorite fresh herbs.
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.