Brown Rice Pilaf with Almonds and Parsley

Photo: Hector Manuel Sanchez

Recipe from

Nutritional Information

Calories 261
Caloriesfromfat 25 %
Fat 8 g
Satfat 1 g
Cholesterol 0 mg
Sodium 246 mg
Carbohydrate 42 g
Fiber 4 g
Sugars 2 g
Protein 6 g

Ingredients

2 teaspoons olive oil
1 yellow onion, chopped
1 cup brown rice
2 1/2 cups low-sodium chicken broth
1 cup fresh flat-leaf parsley, chopped
1/4 cup (1 ounce) sliced unsalted roasted almonds
Kosher salt and pepper

Preparation

Heat the oil in a medium saucepan over medium-high heat. Add the onion and cook, stirring occasionally, until soft, about 6 minutes. Stir in the rice and cook for 1 minute. Add the broth and bring to a boil. Reduce heat and simmer, covered, until the rice is tender and the broth is absorbed, 20 to 25 minutes. Stir in the parsley, almonds, 1/2 teaspoon salt, and 1/4 teaspoon pepper and transfer to a serving bowl.

Note:

Sara Quessenberry,

December 2007