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BASMATI RICE AND TOASTED ALMOND PILAF
Servings
Ingredients
- 2 cups rice
- 2 tablespoons olive oil
- 1 medium onion small dice
- 1 carrot small dice
- 1 stalk celery small dice
- 2 cups beef broth
- 2 cups water
- 2 teaspoons olive oil
- 1 cup sliced almonds (3 1/2 oz)
- 1 teaspoon salt
- 1/4 teaspoon black pepper
Technique
- Rinse rice in a large sieve under cold water, then drain
- Heat oil in a heavy pot over moderate heat until hot but not smoking
- Then cook onion, carrot and celery stirring occasionally, until golden, about 5 minutes
- Add rice and cook, stirring, until fragrant, about 3 minutes
- Stir in broth and water and bring to a boil
- Reduce heat to low and simmer, covered, until rice is tender
- While rice is cooking, melt butter in a 10-inch skillet over moderate heat until foam subsides
- Then cook almonds, stirring, until golden, about 3 minutes
- Add almonds, salt, and pepper to rice and stir gently to combine

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