Almond And Pimento Rice Pilaf Recipe
Servings: 1
Ingredients
- 2 1/2 Tbsp. unsalted butter
- 1/4 c. diced Vidalia or possibly sweet type onion
- 1 c. uncooked converted rice
- 1/3 c. sliced or possibly slivered almonds
- 1 can Campbell's chicken broth
- 1 x soup can can water
- 1 tsp dry parsley
- 2 Tbsp. minced pimento, liquid removed well
Directions
- Heat chicken broth and water to boiling. Reserve. In a large saucepan for that you have a lid. Heat butter over low heat. Add in onions, increase heat to medium and saute/fry onions about 3 min. Add in rice. Stir and fry till well coated. Add in almonds. Continue stirring till rice begins to brown... about 1 1/2 to 2 min. Add in warm chicken broth. Cover and reduce heat to low. Cook for about 20 min. Stir and sit off burner. Stir in parsley and minced pimento. Allow any remaining water to absorb. About 5 min.
- Serve warm.
- Goes well with Shrimp Scampi as a side dish.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 758g | |
| Calories 1075 | |
| Calories from Fat 319 | 30% |
| Total Fat 36.67g | 46% |
| Saturated Fat 19.18g | 77% |
| Trans Fat 0.0g | |
| Cholesterol 76mg | 25% |
| Sodium 1324mg | 55% |
| Potassium 820mg | 23% |
| Total Carbs 162.29g | 43% |
| Dietary Fiber 7.1g | 24% |
| Sugars 4.22g | 3% |
| Protein 21.79g | 35% |
