Toasted Almond Rice Pilaf
This pilaf's flavor comes from sautéing the onions and garlic in delicious grass fed butter and roasting the the almonds and rice with the vegetables till the have a soft golden color. Roasting pulls out the flavors and insures that the rice won't clump together as easily because the individual grains are coated in butter.
Recipe type: Side
Serves: 6-8
  • 4 cups chicken stock
  • 2 cups white rice
  • ½ yellow onion, diced
  • 2 stalks celery, thinly sliced
  • ½ cup sliced almonds
  • ¼ cup butter
  • 1 tsp real sea salt
  1. In a medium sized pot heat the butter over medium heat until melted. Add the onions and celery, sprinkle with salt and saute until almost translucent.
  2. Add the rice and almonds, stir until slightly browned. At this point you can transfer the rice mixture to a rice cooker or leave the rice in the pot.
  3. Stir in the broth. If you are are cooking the rice on the stove top bring the rice to a boil and then reduce to a simmer. Cover and cook for 20 minutes. If you are using a rice cooker follow the directions that came with your model. I have this rice cooker.
  4. Uncover and fluff with a fork or rice paddle before serving.
Recipe by The Nourishing Gourmet at