Almond Pilaf Recipe

Name: Almond Pilaf
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 ½ cups uncooked regular long grain rice; 1 medium onion (chopped (about 1/2 cup); ¼ cup margarine (1/2 stick) or ¼ cup butter (1/2 stick); ½ teaspoon ground allspice; ½ teaspoon ground turmeric; ¼ teaspoon salt; ¼ teaspoon curry powder; ⅛ teaspoon pepper; 3 cups hot chicken broth; ¼ cup blanched slivered almond

Servings: persons

1 ½ cups uncooked regular long grain rice
1 medium onion (chopped (about 1/2 cup)
¼ cup margarine (1/2 stick) or ¼ cup butter (1/2 stick)
½ teaspoon ground allspice
½ teaspoon ground turmeric
¼ teaspoon salt
¼ teaspoon curry powder
⅛ teaspoon pepper
3 cups hot chicken broth
¼ cup blanched slivered almond

1
Heat oven to 350 degrees .
2
Cook rice and onion in margarine in 10-inch skillet,.
3
stirring frequently, until onion is tender.
4
Stir in allspice, turmeric,.
5
salt, curry powder and pepper.
6
Place in ungreased 2-quart casserole.
7
Stir.
8
in broth.
9
Cover and bake about 40 minutes or until liquid is absorbed and rice is tender.
10
Stir in almonds.

745

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 ½ cups uncooked regular long grain rice, 1 medium onion (chopped (about 1/2 cup), ¼ cup margarine (1/2 stick) or ¼ cup butter (1/2 stick), ½ teaspoon ground allspice, and more.

Yes, Almond Pilaf falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Almond Pilaf

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