Rice Almondine
Elevate your side dish game with this richly flavorful Rice Almondine, a perfect balance of nutty crunch and aromatic seasonings. Crafted with fluffy long-grain white rice, toasted almonds, and a savory blend of onion, garlic, and chicken or vegetable broth, this recipe transforms simple ingredients into a dish bursting with texture and taste. The rice is lightly toasted for extra depth before being simmered to perfection, then finished with fresh parsley for a vibrant, herbaceous touch. Ready in just 35 minutes, this easy and elegant dish is ideal for weeknight dinners or special occasions. Serve it alongside roasted chicken, grilled fish, or your favorite vegetarian entrée for a meal that's both satisfying and sophisticated.
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Recipe Information
Ingredients
- 1 cup long-grain white rice
- 2 cups water
- 2 tablespoons butter
- 0.33 cup sliced almonds
- 1 unit small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup chicken or vegetable broth
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
Instructions
Rinse the rice under cold water until the water runs clear. Set aside to drain in a colander.
In a medium saucepan, bring the water and broth to a gentle boil. Keep it warm on low heat.
In a large skillet, melt 1 tablespoon of butter over medium heat. Add the sliced almonds and toast them, stirring frequently, for 2-3 minutes or until golden and aromatic. Remove the almonds from the skillet and set aside.
In the same skillet, melt the remaining 1 tablespoon of butter. Add the chopped onion and sauté for 3-4 minutes until softened and translucent. Add the minced garlic and cook for an additional 30 seconds until fragrant.
Add the drained rice to the skillet. Stir well to coat the rice with the butter and allow it to toast lightly for 2-3 minutes.
Pour the warm broth-water mixture into the skillet with the rice. Stir in the salt and pepper. Bring the mixture to a simmer, then reduce the heat to low and cover the skillet.
Cook the rice on low heat for 15-18 minutes, or until all the liquid is absorbed and the rice is tender.
Remove the skillet from heat and let the rice sit, covered, for 5 minutes.
Fluff the rice gently with a fork, then stir in the toasted almonds and chopped parsley.
Transfer the Rice Almondine to a serving dish and garnish with extra parsley and almonds, if desired. Serve warm.
Nutrition Facts
Calories |
778 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.7 g | 60% | |
| Saturated Fat | 14.5 g | 72% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 66 mg | 22% | |
| Sodium | 2211 mg | 96% | |
| Total Carbohydrate | 75.8 g | 28% | |
| Dietary Fiber | 8.5 g | 30% | |
| Total Sugars | 5.9 g | ||
| Protein | 17.6 g | 35% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 246 mg | 19% | |
| Iron | 5.1 mg | 28% | |
| Potassium | 664 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
