Best 8 Rice And Noodle Pilaf With Toasted Almonds Recipes

RICE PILAF

Steps:

• Melt the butter in a large skillet (that has a lid) or Dutch oven over medium heat. Add the rice and cook, stirring regularly, until the rice is browned - about 2-3 minutes. Add the onion, celery and carrot; cook, stirring regularly, until the vegetables start to soften - about 4 minutes.
• Add salt and pepper, to taste. If you're using salted chicken broth, you probably won't need too much extra salt. If you're using low-sodium or homemade unsalted broth, you may need up to ½ - ¾ teaspoon of salt.
• Add the broth to the skillet with the rice and vegetables. Add the bay leaf; bring the liquid to a simmer, then reduce the heat to low, cover the skillet, and let the rice simmer for 18-20 minutes. Once the liquid has been absorbed and the rice is tender, turn off the heat, discard the bay leaf, fluff the rice with a fork, and stir in the fresh parsley and toasted almonds.

RICE PILAF WITH TOASTED ALMONDS

Steps:

• In a medium saucepan, melt butter over medium heat. Cook onion, stirring occasionally, until golden brown, about 8 minutes.
• Add coriander; season with coarse salt and ground pepper. Add rice; cook, stirring, until edges are transparent, about 2 minutes.
• Stir in 1 can chicken broth. Bring to a boil. Cover; simmer over low heat until liquid is absorbed, about 15 minutes. Remove from heat; let stand, covered, 10 minutes.
• Stir parsley into rice. Sprinkle with almonds, and serve.

RICE-PASTA PILAF

Steps:

• Toast 1/2 cup broken spaghetti in a pot over medium-high heat with 2 tablespoons butter. Stir in 1 cup rice; add 2 cups chicken broth, 1 cup water, 2 garlic cloves and 1 teaspoon salt. Boil 3 minutes, then stir, cover and simmer 15 minutes. Let sit 5 minutes; fluff with a fork and smash the garlic. Stir in some butter and cilantro.

NOODLE RICE PILAF

Steps:

• In a large saucepan, heat butter over medium-high heat. Add rice and noodles; cook and stir for 3-4 minutes or until noodles are lightly browned. Stir in broth; bring to a boil. Reduce heat; simmer, covered, for 20-25 minutes or until broth is absorbed and rice is tender. Stir in parsley.

RICE PILAF WITH PISTACHIOS AND ALMONDS

Steps:

• Place rice in a bowl in the sink and rinse several times with water, or soak for 30 minutes to an hour. Drain.
• Heat water or stock to a bare simmer in a saucepan or in microwave.
• Meanwhile, heat 1 tablespoon of the oil, butter or ghee in a wide, heavy skillet or saucepan over medium heat and add onion and salt to taste. Cook, stirring, until the onion begins to soften, about 3 minutes, and add rice. Cook, stirring, until the grains of rice are separate, dry and beginning to crackle. Add hot water or stock, rose water and salt to taste and bring to a boil. Reduce heat, cover and simmer 15 minutes, until all of the liquid has been absorbed.
• Uncover rice and place a clean towel over the top of the pan (it should not be touching the rice). Replace lid and allow to sit for 10 minutes, undisturbed.
• Meanwhile, heat remaining tablespoon of oil, butter or ghee over medium heat in a medium frying pan or saucepan and add the nuts. Cook, stirring, until lightly toasted, and add spices and barberries or dried apricots. Continue to cook for another minute, until the spices smell fragrant, and remove from the heat. Immediately scrape over the rice.
• Pile the pilaf onto a platter or into a wide bowl and toss to incorporate the nut and spice mixture. Serve.

ALMOND RICE PILAF

Steps:

• In a medium saucepan, melt the butter over medium-high heat. Stir in the onion and almonds. Cook for 5 to 7 minutes or until the onion is softened and the almonds are golden, stirring occasionally. Add the rice; cook and stir for 1 minute. Slowly stir in the broth and add the salt and the pepper, to taste. Bring to a boil. Cover, reduce heat to low, simmer for 15 to 20 minutes or until liquid is absorbed. Fluff with a fork and garnish with parsley.

SAFFRON RICE PILAF WITH TOASTED ALMONDS

Steps:

• In a medium saucepan on medium-low heat, toast almonds until they turn a golden-brown color. Remove from saucepan and set aside.
• In the same saucepan on medium heat, melt butter.
• Add vermicelli noodles and brown for 1 minute.
• Add rice and brown for 1-2 additional minutes being careful not to burn noodles or rice.
• Add seasoned salt, saffron, toasted almonds and chicken broth and bring to a boil.
• Cover saucepan and reduce heat to lowest setting. Cook covered for 16 minutes.
• Remove lid and fluff with a fork.

RICE PILAF WITH TOASTED ALMONDS

Steps:

• In a medium saucepan, melt butter over medium heat. Cook onion, stirring occasionally, until golden brown, about 8 minutes.
• Add coriander, season with coarse salt and ground pepper. Add rice; cook, stirring until edges are transparent, about 2 minutes.
• Stir in chicken broth. Bring to a boil. Cover; simmer over low heat until liquid absorbed, about 15 minutes. Remove from heat; let stand, covered, 10 minutes. (Longer cooking time may be required for some rice grain types).
• Stir parsley into rice. Sprinkle with almonds and serve.