Rice And Noodle Pilaf With Toasted Almonds
Serves: 2
Santiago Howell
1 January 1970
Based on User reviews:
40
Spice
60
Sweetness
50
Sourness
48
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
Directions:
1
Melt butter in a 4- to 5-quart heavy pot over medium heat and stir in orzo
2
Cook, stirring frequently, until orzo is golden, about 5 minutes
3
Add rice, stirring until coated with butter, then add zest, bay leaf, cinnamon stick, water, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper
4
Bring to a boil, uncovered, then cover tightly and cook over low heat until water is absorbed and rice and orzo are tender, 25 to 30 minutes
5
Remove from heat and let stand, covered, 5 minutes
6
Fluff pilaf with a fork and spoon into a bowl, discarding zest, bay leaf, and cinnamon stick
7
Serve pilaf with almonds sprinkled on top
8
Melt butter in a 4- to 5-quart heavy pot over medium heat and stir in orzo
9
Cook, stirring frequently, until orzo is golden, about 5 minutes
10
Add rice, stirring until coated with butter, then add zest, bay leaf, cinnamon stick, water, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper
11
Bring to a boil, uncovered, then cover tightly and cook over low heat until water is absorbed and rice and orzo are tender, 25 to 30 minutes
12
Remove from heat and let stand, covered, 5 minutes
13
Fluff pilaf with a fork and spoon into a bowl, discarding zest, bay leaf, and cinnamon stick
14
Serve pilaf with almonds sprinkled on top