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Rice Pilaf with Almonds

by Jamie
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 
and 
don’t 
want 
to 
give 
myself
brain
cancer. 
 
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. 

Enjoy!

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23 comments

Kris October 15, 2011 - 1:46 am

Have you ever made this recipe using brown rice?

Reply
Colie's Kitchen October 16, 2011 - 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

Reply
Jamie Cooks It Up! October 17, 2011 - 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!
~Jamie

Reply
Jamie October 19, 2011 - 1:34 am

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

Reply
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Audrey March 13, 2013 - 6:49 am

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

Reply
RaggedyAnn April 1, 2013 - 2:09 pm

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

Reply
Niari May 5, 2013 - 10:50 pm

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

Reply
Jamie May 6, 2013 - 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!
~Jamie

Reply
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Becky Ethington November 3, 2014 - 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).

Reply
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