Toasted Almond and Herb Rice Pilaf

Ingredients

• 1,5 cup long-grain white rice
• 3 tbsp unsalted butter
• 1 unit shallot, finely diced
• 2 unit garlic cloves, minced
• 0,25 cup dry white wine
• 2,75 cup chicken or vegetable stock, hot
• 0,33 cup sliced almonds
• 1 unit bay leaf
• 3 tbsp fresh parsley, chopped
• 1 tsp fresh lemon juice
• 0,75 tsp salt

Instructions

1. 1

   Toast 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.

2. 2

   In the same skillet or a heavy saucepan, melt 3 tbsp butter over medium heat until foaming.

3. 3

   Add 1 finely diced shallot and sweat for 2-3 minutes, until translucent but not coloured.

4. 4

   Stir in 2 minced garlic cloves and cook for 30 seconds, until fragrant.

5. 5

   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.

6. 6

   Pour in 1/4 cup (60 ml) dry white wine and let it bubble for 1 minute to deglaze, scraping the bottom of the pan.

7. 7

   Add 2.75 cups (650 ml) hot chicken or vegetable stock, 1 bay leaf and 3/4 tsp salt. Bring to a boil.

8. 8

   Reduce heat to low, cover tightly and simmer undisturbed for 18 minutes.

9. 9

   Remove from heat, keep covered and rest for 10 minutes to steam and finish cooking.

10. 10

    Discard the bay leaf, then fluff with a fork while folding in the toasted almonds, 3 tbsp chopped parsley and a squeeze of lemon juice.

11. 11

    Taste, adjust seasoning and serve warm.