Rice Pilaf
Rice cooked in a seasoned broth with almonds and raisins.
Ingredients
Instructions
- Heat oil and butter in a large, heavy skillet under medium-low heat.
- Finely dice onion, celery and carrot and place in skillet with seasoning and bay leaf.
- Cook vegetables for 10 minutes, stirring frequently so they don't brown.
- Add rice and stir to coat with oil. Cook for a couple of minutes.
- Add chicken stock and bring to boil, then reduce heat to low and cover.
- Toast almond slivers in a small pan while rice is cooking.
- Cook rice until all liquid has been absorbed, around 15 minutes.
- Turn off heat, stir in the almonds and raisins, cover again and let stand for five minutes.
- Sprinkle with parsley and serve.