Toasted Almond Rice Pilaf with Lemon and Parsley

Ingredients

• 1,5 cup basmati rice
• 3 tbsp unsalted butter
• 1 tbsp extra-virgin olive oil
• 0,5 cup sliced almonds
• 1 unit shallot, minced
• 1 unit garlic clove, minced
• 1 tsp fresh thyme leaves
• 2,75 cup chicken stock
• 1 tsp lemon zest
• 1 tbsp lemon juice
• 3 tbsp fresh parsley, chopped
• 0,75 tsp fine sea salt

Instructions

1. 1

   Rinse 1.5 cups basmati rice under cold water until the water runs mostly clear, then drain well in a fine-mesh sieve.

2. 2

   Melt the butter with 1 tbsp olive oil in a heavy saucepan over medium heat until foaming subsides.

3. 3

   Add the sliced almonds and toast, stirring constantly, for 2-3 minutes until golden and fragrant. Scoop out with a slotted spoon and set aside.

4. 4

   Add the minced shallot to the pot and sweat for 2 minutes, until translucent but not coloured. Stir in the garlic and thyme and cook 30 seconds more.

5. 5

   Add the drained rice and stir for 2 minutes to toast the grains : they should turn slightly opaque and smell nutty.

6. 6

   Pour in the chicken stock and add 3/4 tsp salt. Bring to a rolling boil, then immediately reduce heat to low.

7. 7

   Cover tightly and simmer undisturbed for 15 minutes. Do not lift the lid.

8. 8

   Remove from heat and let stand, still covered, for 10 minutes to steam and firm up.

9. 9

   Uncover, fluff gently with a fork, and fold in the lemon zest, lemon juice, chopped parsley and most of the toasted almonds.

10. 10

    Transfer to a serving dish, scatter the remaining almonds on top and serve warm.