Wild Rice and Toasted Almond Pilaf

1. 1

   Rinse rice in a large sieve under cold water, then drain.

2. 2

   Heat oil in a 5-quart heavy pot over moderate heat until hot but not smoking, then cook onion, stirring occasionally, until golden, about 5 minutes.

3. 3

   Add rice and cook, stirring, until fragrant, about 3 minutes.

4. 4

   Stir in broth and water and bring to a boil.

5. 5

   Reduce heat to low and simmer, covered, until rice is tender (grains will split open), 1 to 1 1/4 hours.

6. 6

   Drain well in sieve and transfer to a bowl.

7. 7

   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.

8. 8

   Add almonds, salt, and pepper to rice and stir gently to combine.

* Per serving · 4 servings · Values may vary.

No additional tips available.