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Brown Rice Pilaf with Almonds and Parsley

Photo: Hector Manuel Sanchez
Yield Makes 4 servings

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

Nutrition 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

How to Make It

  1. 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.