Toasted Almond Rice Pilaf with Lemon and Parsley

Ingredients

• 1,5 cup long-grain white rice
• 0,33 cup slivered almonds
• 3 tbsp unsalted butter
• 1 tbsp extra-virgin olive oil
• 1 unit shallot, finely diced
• 2 unit garlic cloves, minced
• 2,75 cup chicken or vegetable stock
• 1 unit bay leaf
• 1 unit lemon (zest and juice)
• 3 tbsp fresh flat-leaf parsley, chopped
• 0,75 tsp fine salt

Instructions

1. 1

   Rinse 1.5 cups (300 g) long-grain white rice in a fine mesh sieve until the water runs clear; drain well.

2. 2

   In a dry medium saucepan, toast 1/3 cup (40 g) slivered almonds over medium heat, stirring often, until golden and fragrant, 3-4 minutes. Transfer to a plate.

3. 3

   Return the pan to medium heat and melt 3 tbsp unsalted butter with 1 tbsp extra-virgin olive oil until foaming.

4. 4

   Add 1 finely diced shallot and sweat for 2 minutes until translucent but not coloured, then add 2 minced garlic cloves and cook 30 seconds more.

5. 5

   Stir in the drained rice and toast for 2-3 minutes, stirring, until the grains turn opaque and smell nutty.

6. 6

   Pour in 2 3/4 cups (650 ml) hot chicken or vegetable stock along with 1 bay leaf and 3/4 tsp fine salt; bring to a boil.

7. 7

   Immediately reduce heat to low, cover tightly, and simmer undisturbed for 16 minutes.

8. 8

   Remove from heat and let stand, still covered, for 10 minutes to finish steaming.

9. 9

   Discard the bay leaf, then fluff with a fork while folding in the toasted almonds, zest of 1 lemon, 1 tbsp lemon juice, and 3 tbsp chopped fresh flat-leaf parsley.

10. 10

    Taste, adjust salt, and serve warm.