Almond Rice Pilaf

Almond Rice Pilaf

Who else is ready for Thanksgiving? I started the cooking frenzy yesterday. This year I made a long list of what needed to be done, and divided the tasks up into 3 days. Since I do all the cooking on my own, I find it necessary to make a list so that I won't forget anything. One year everything was ready and we were sitting down to the table when I realized I had forgot to make Mashed potatoes. Good thing they only take 30 minutes, because my family was not going to have a Thanksgiving without mashed potatoes.


  • Almond Rice Pilaf
  • adapted from All Recipes
  • 1 tablespoon olive oil
  • 3/4 cup chopped sweet onion
  • 1/4 cup chopped red onion
  • 1 1/2 cups uncooked jasmine rice
  • 3 cups chicken broth
  • 1 teaspoon kosher salt
  • ground black pepper to taste
  • 2 green onions, chopped
  • 3 tablespoons chopped fresh parsley
  • 1/4 cup slivered almonds
  • Heat olive oil in a large skillet over medium heat. Cook and stir onion in hot oil until tender and translucent, about 5 minutes.
  • Stir jasmine rice and almonds into onion until rice is coated with oil and rice is lightly toasted, about 5 minutes more.
  • Pour chicken broth into skillet and season with kosher salt and black pepper.

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