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Photo: Hector Manuel Sanchez Photo by: Photo: Hector Manuel Sanchez

Brown Rice Pilaf with Almonds and Parsley

Real Simple DECEMBER 2007

  • 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

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.

Nutritional Information

Amount per serving
  • Calories: 261
  • Calories from fat: 25%
  • Fat: 8g
  • Saturated fat: 1g
  • Cholesterol: 0mg
  • Sodium: 246mg
  • Carbohydrate: 42g
  • Fiber: 4g
  • Sugars: 2g
  • Protein: 6g
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Brown Rice Pilaf with Almonds and Parsley recipe

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