Rice Pilaf with Almonds

Rice Pilaf with Almonds
Just a note….
I’m being featured today at SimplyUtah.com.,
an informative blog featuring a directory for creative online businesses.
They’ve got a lot of great information over there. You may want to give it a try. Sometimes it’s the simple things that make life great.

A kiss on the cheek from my sweetheart on his way out the door…
Snuggling up with little twin boys to read a story….
Visiting with my sister on the phone…
Finding Gala Apples for 69 cents a pound…
 Taking in all the glorious colors of fall…
Playing a good card game with friends….
A whole lot of simple things all piled up together can make 
life pretty great, wouldn’t you say?
Sometimes the simplest of recipes can be wonderful as well.
I mean….it would be nice if we could eat really grand things like 
Chocolate Toffee Cheesecake for breakfast, lunch and dinner. 
But I think I may have heard someone say that kind of activity causes brain cancer or something.
This simple Rice Pilaf with Almonds, however?
Eat it all day if you want to!
I have to admit I’ve been snacking on it a lot these past three days.
Because it’s quick and tasty 
The end.
Rice Pilaf with Almonds
Time: 30 minutes
Yield: 8 servings
Recipe from Jamie Cooks It Up!
1 3/4 C rice (I use long grain)
1/4 C carrots, finely chopped
1/4 C celery, finely chopped
4 T butter
4 1/4 C broth
salt and pepper
1 t dried parsley
1/4 C sliced almonds
1. Chop your carrot and celery. 
2. Drop 2 T of the butter into a large, hot skillet. 
3. When the butter has melted add the vegetables 
and the rice to the hot pan. 
4. Stir it together to combine. Let the rice and veggies cook in the melted butter…
until some of the rice turns golden brown. 
5. Add the broth…
and a bit of salt and pepper. Bring the mixture to a boil, then reduce the heat to medium, cover the pan and let it simmer for about 15 minutes, of until the rice is cooked through. 
7. When the rice is cooked, remove the pan from the heat. Add 2 T butter….
the sliced almonds….
and the parsley flakes. Stir to combine and taste the concoction. Add a bit more salt and pepper if needed. 


Post a comment!


  1. 1
    October 15, 2011 at 1:46 am

    Have you ever made this recipe using brown rice?

  2. 2
    October 16, 2011 at 8:44 pm

    Hi this is Nicole from Colie’s Kitchen I just discovered your blog and wanted to drop by and say hi. I am now a new follower. I would love to have you stop by Colie’s Kitchen if you get a chance. http://www.colieskitchen.com

  3. 3
    October 17, 2011 at 10:27 pm

    Hi Kris,
    I haven't tried this exact recipe with brown rice. I'm sure you could use it…however brown rice takes a lot longer to cook and needs more water than white rice. I would up the broth to 5 1/4 C for this recipe if using brown rice.
    Thanks! Have a good one!

  4. 4
    October 19, 2011 at 1:34 am

    I could seriously eat this every day for a week and not get tired of it! It is absolute perfection!!

  5. 5
    March 26, 2012 at 2:41 am

    nice opinion.. thanks for sharing....

  6. 6
    March 13, 2013 at 6:49 am

    Wow yummy looking..I have never made rice Pilaf ! Gonna give a try.

  7. 7
    April 1, 2013 at 2:09 pm

    This recipe sounds wonderful!! I wish I could save it. The SaveRecipe button never works for me. 🙁

  8. 8
    May 5, 2013 at 10:50 pm

    Jamie, I was wondering if I could make this in my rice cooker?

    • 9
      May 6, 2013 at 9:00 am

      Hi Niari,
      I would stick with the skillet method for this recipe. It will give it a lot more flavor. Good luck!

  9. 10
    Becky Ethington
    November 3, 2014 at 5:22 pm

    I am currently making this recipe for the second time; it is boiling as I type! It is FANTASTIC! Super yum! Make some every day if you feel so inclined…I do! Thanks for a great recipe. I am going to try it with brown rice next time (I do love me some white rice, though).

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