Brown Rice Pilaf with Toasted Almonds and Parsley

1. 1

   In a large sauce pan, saute shallot in 2 tablespoons of oil over moderate heat until softened, about 3 minutes.

2. 2

   Add the rice and cook, stirring, for 3 minutes.

3. 3

   Add the stock, salt, and pepper and bring to a boil.

4. 4

   Cover and simmer over low heat until the broth is absorbed and the rice is tender, about 45 minutes.

5. 5

   Remove from the heat and let stand, covered, for 10 minutes.

6. 6

   Fluff with a fork.

7. 7

   Preheat the oven to 350 degrees .

8. 8

   Spread the sliced almonds on a small baking sheet and bake until slightly browned, about 7 minutes.

9. 9

   Transfer to a plate and allow to cool for 15 minutes.

10. 10

    Toss with rice and parsley and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.