Toasted Almond and Herb Rice Pilaf

Ingredients

• 1,5 cup long-grain white rice
• 2,75 cup chicken or vegetable stock
• 1 small yellow onion, diced
• 2 whole garlic cloves, minced
• 3 tbsp unsalted butter
• 0,33 cup sliced almonds
• 2 tbsp fresh parsley, chopped
• 1 tbsp fresh dill, chopped
• 1 tsp lemon zest
• 0,5 tsp salt

Instructions

1. 1

   Finely dice 1 small yellow onion (about 1 cup) and mince 2 cloves garlic.

2. 2

   In a dry medium saucepan over medium heat, toast 1/3 cup sliced almonds, stirring often, for 3-4 minutes until golden and fragrant. Transfer to a plate.

3. 3

   In the same pan, melt 3 tbsp unsalted butter over medium heat until foamy. Add the onion and a pinch of salt; sweat for 5-6 minutes, stirring, until translucent but not browned.

4. 4

   Add the garlic and cook 30 seconds until fragrant.

5. 5

   Add 1.5 cups (300 g) long-grain white rice and stir constantly for 2-3 minutes, until the grains turn opaque and smell nutty : this toasting step is essential for distinct, separate grains.

6. 6

   Pour in 2.75 cups (650 ml) hot chicken or vegetable stock and add 1/2 tsp salt. Stir once, then bring to a gentle boil.

7. 7

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

8. 8

   Remove from heat and let rest, covered, for 10 minutes. Do not lift the lid : the steam finishes the cooking.

9. 9

   Uncover and fluff the rice gently with a fork. Fold in the toasted almonds, 2 tbsp chopped fresh parsley, 1 tbsp chopped fresh dill and 1 tsp lemon zest.

10. 10

    Season with black pepper and a squeeze of fresh lemon juice. Serve warm.