Cookies that melt in your mouth: light and chewy!
| Prep Time: | 5 mins |
| Cook Time: | 30 mins |
| Additional Time: | 5 mins |
| Total Time: | 40 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 2 teaspoons vegetable oil
- ¼ cup diced onion
- 1 cup white rice
- 2 tablespoons slivered almonds
- 2 cups water
- 1 cube beef bouillon
- 1 teaspoon dried parsley
Instructions
- Heat oil in a saucepan over medium heat; cook and stir onion until tender, about 5 minutes. Add rice and almonds, cooking and stirring until rice is lightly toasted, about 5 minutes more. Stir in water, bouillon, and parsley; cover and reduce heat to medium-low. Simmer until water is absorbed and rice is tender, about 20 minutes. Remove from heat and allow rice to rest for 5 minutes before serving.
Reviews
I wanted something a step up from plain steamed rice- this was perfect with the honey-lime chicken! Didn’t compete for flavors and was good and easy.
That this recipe isn’t 5 stars is an outrage. An absolute stunner of a recipe – the almonds add the most beautiful, subtle flavor. MAKE THIS.
Just tried it, and was disappointed. It’s quite bland, even for me. And I had even added minced garlic and a little extra boullion. Fortunately, I will be serving it with a brown gravy, although that was not my original intention.
This has the potential to be “delicious,” but it came out incredibly bland. Next time I would perhaps use a finely diced mirepoix (onion, celery and carrot) and add some minced garlic as well, and/or increase the strength of the bouillon. The texture was great, but it tasted like nothing.
I decided to try this recipe to accompany the Balsamic chicken that I was serving. I wanted a pilaf that would be subtle in flavor to offset the bold flavors of the chicken, and this pilaf was perfect for that! The only change I made was to cook the pilaf in chicken broth since I didn’t have any beef bouillon.