Almond Rice Pilaf With Fresh Green Beans
Recipe: #5354
May 07, 2012
Categories: Side Dishes, Beans, Rice, White Rice, Beans (String), Christmas, Fathers Day July 4th, Mothers Day, Romantic Dinner, Sunday Dinner, Gluten-Free, No Eggs, more
"I usually make this when I serve grilled salmon and I have fresh locally grown green beans"
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (207.8 g)
- Calories 211.5
- Total Fat - 5.3 g
- Saturated Fat - 2.7 g
- Cholesterol - 14.8 mg
- Sodium - 1283.2 mg
- Total Carbohydrate - 34.7 g
- Dietary Fiber - 1.2 g
- Sugars - 1.8 g
- Protein - 6.4 g
- Calcium - 42 mg
- Iron - 2.3 mg
- Vitamin C - 6 mg
- Thiamin - 0.4 mg
Step by Step Method
Step 1
Preheat the oven to 350 degrees F. Spread the almonds on a baking sheet and bake until golden brown, about 5-6 minutes. Transfer to a small bowl and let cool.
Step 2
Bring a saucepan of salted water to a boil. Add the beans and cook until crisp-tender, about 3 minutes. Drain and immediately transfer to a bowl of ice water. Wipe out the saucepan.
Step 3
In the same saucepan melt the butter over medium-high heat. Add the onion stirring occasionally, until soft, about 4 minutes. Add the rice and cook, stirring, until lightly toasted, 1 to 3 minutes. Add the chicken broth, bay leaf and lemon zest and bring to a boil. Reduce the heat to low; cover and simmer until the liquid is absorbed, about 18 minutes.
Step 4
Remove from the heat; add the green beans cover and let stand 5 minutes. Uncover and stir in the lemon juice, half of the almonds, and pepper to taste. Remove the bay leaf. Transfer the rice to a bowl and top with the remaining almonds.
Tips
No special items needed.
6 Reviews
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