Ingredients
- 1/4 cup sliced almonds
- 1/2 pound green string beans (fresh, stems removed then cut into 1-inch pieces)
- 2 tablespoons butter
- 1/2 medium yellow onion (finely chopped)
- 1 1/2 cups white rice (parboiled)
- 2 3/4 cups reduced-sodium chicken broth
- 1 bay leaf
- Lemon zest (one wide strip)
- 1 teaspoon lemon juice, fresh
- Salt and ground pepper
How to Make
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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.
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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.
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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.
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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.
We hope you enjoy this recipe!
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