Lemon Herb Rice Pilaf with Toasted Almonds
Fluffy long-grain rice toasted in butter, simmered with lemon and fresh herbs, then tossed with crunchy toasted almonds. An easy side for chicken or fish.
- Prep
- 10 min
- Cook
- 25 min
- Total
- 35 min
- Serves
- 6
Toasting the rice in butter gives the pilaf its nutty flavor. Resist peeking while the rice cooks, since escaping steam leaves it unevenly done. Plain water works well here because the butter, lemon and herbs carry the flavor, with no stock to check for hidden extras.
Method
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Toast the almonds in a dry skillet over medium heat for , stirring often, until golden. Set aside.
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Melt the butter in a medium saucepan over medium heat. Add the rice and cook for , stirring, until it smells nutty and a few grains turn golden.
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Add the water and salt and bring to a boil. Reduce to the lowest heat, cover and cook for without lifting the lid.
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Remove from the heat and let stand, covered, for .
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Fluff with a fork and fold in the lemon zest, lemon juice, parsley, dill, pepper and toasted almonds. Serve warm.
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