Instructions
11 steps · tick them off as you cookToast 1/3 cup (45 g) sliced almonds in a dry skillet over medium heat for 3-4 minutes, shaking often, until golden and fragrant. Set aside.
3-4 minutesIn the same skillet or a heavy saucepan, melt 3 tbsp butter over medium heat until foaming.
Add 1 finely diced shallot and sweat for 2-3 minutes, until translucent but not coloured.
2-3 minutesStir in 2 minced garlic cloves and cook for 30 seconds, until fragrant.
Add 1.5 cups (285 g) long-grain white rice and toast, stirring constantly, for 3 minutes until the grains turn opaque and smell nutty.
3 minutesPour in 1/4 cup (60 ml) dry white wine and let it bubble for 1 minute to deglaze, scraping the bottom of the pan.
1 minuteAdd 2.75 cups (650 ml) hot chicken or vegetable stock, 1 bay leaf and 3/4 tsp salt. Bring to a boil.
Reduce heat to low, cover tightly and simmer undisturbed for 18 minutes.
18 minutesRemove from heat, keep covered and rest for 10 minutes to steam and finish cooking.
10 minutesDiscard the bay leaf, then fluff with a fork while folding in the toasted almonds, 3 tbsp chopped parsley and a squeeze of lemon juice.
Taste, adjust seasoning and serve warm.
Chef's tip
Toasting the raw rice in butter until it smells like popcorn is the pilaf golden rule — it keeps each grain separate and adds a subtle nutty depth.
Suggested pairing
Pairs beautifully with grilled lamb chops, roasted salmon or a bright herb salad.
About this recipe
Fluffy long-grain rice toasted in butter with shallots, simmered in fragrant stock and finished with toasted almonds and fresh parsley.
SidesEasyherbyfamily-friendlyweeknightcomforting
