â€œThis is one of my favorite side dish recipes because it is quite versatile: Brown rice can be substituted for white rice, leeks or celery for the onion, walnuts for almonds, and beef for chicken broth to suit your taste or what you happen to have on hand.â€� —Robin Heflin, Camano, WA
1 1/2 teaspoons olive oil
1/3 cup chopped onion
2 garlic cloves, minced
3/4 cup uncooked basmati rice
2 tablespoons slivered almonds
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 (14-ounce) can fat-free, less-sodium chicken broth
How to Make It
Heat olive oil in a medium saucepan over medium-high heat. Add onion to pan; sauté 3 minutes. Add garlic; sauté 1 minute. Add rice and almonds; sauté 2 minutes. Add salt, freshly ground black pepper, and broth to the pan; bring to a boil. Cover, reduce heat, and simmer about 15 minutes or until liquid is absorbed and rice is tender.
There's nothing really special about this recipe, it's just a very good basic rice side to serve my family and that's what I appreciate about it. I'm giving it 4 stars because its ability to be simple yet flavorful has won it a spot as a regular in my dinner sides rotation. I don't really want a 15 ingredient side dish for the daily dinner routine. It's not going to wow my dinner guests, but I'm not looking for it to do that. If you just want a simple tasty side to serve your family this fits the bill.
This is a nice dish, and the almonds add quite a bit of flavor. I made exactly as written and do think it needs some zip--maybe some white wine, lemon peel, some red pepper, and perhaps some chopped fresh herbs. Right now it's good, but rather plain. On the other hand, if you serve it alongside something with a vibrant sauce, it will be perfect.
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