Rice Pilaf Amandine
Serves: 5
Jonathan Flatley
1 January 1970
Based on User reviews:
54
Spice
54
Sweetness
50
Sourness
39
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
1 cup
Almond (sliced)1 tbsp
Unsalted Butter1 medium
Onion (finely chopped)2.75 cups
Chicken Broth (low-sodium)1
Bay Leaf1 tsp
Lemon Juice (fresh)Directions:
1
Preheat the oven to 350 degrees F
2
Spread the almonds on a baking sheet and bake until golden brown, about 6 minutes
3
Transfer to a small bowl and let cool
4
Bring a saucepan of salted water to a boil
5
Add the haricots verts and cook until crisp-tender, about 3 minutes
6
Drain and rinse under cold water
7
Wipe out the saucepan
8
Melt the butter in the saucepan over medium-high heat
9
Add the onion, season with salt and cook, stirring occasionally, until soft, about 4 minutes
10
Add the rice and cook, stirring, until lightly toasted, 1 to 3 minutes
11
Add the chicken broth, bay leaf and lemon zest and bring to a boil
12
Reduce the heat to low; cover and simmer until the liquid is absorbed, about 18 minutes
13
Remove from the heat; add the haricots verts, cover and let stand 5 minutes
14
Uncover and stir in the lemon juice, half of the almonds, and pepper to taste
15
Remove the bay leaf
16
Transfer the rice to a bowl and top with the remaining almonds
17
Photograph by Con Poulos