Almond Pilaf

1. 1

   Melt the butter in medium saucepan on medium heat. Cook the garlic, stirring, until fragrant. Add the rice and cook, stirring, for 1 min.

2. 2

   Add the chicken stock and 1 cup water; bring to a boil. Reduce the heat to low; simmer, covered, for about 20 mins or until the rice is tender. Remove from the heat and fluff the rice with a fork. Stir in the parsley and almonds. Season to taste.

No additional tips available.