Rice and Noodle Pilaf with Toasted Almonds
Rice and Noodle Pilaf with Toasted Almonds might be just the side dish you are searching for. One portion of this dish contains approximately 7g of protein, 11g of fat, and Head to the store and pick up rice, water, butter, and a few other things to make it today. From preparation to the plate, this recipe takes about 50 minutes.
Instructions
Melt butter in a 4- to 5-quart heavy pot over medium heat and stir in orzo. Cook, stirring frequently, until orzo is golden, about 5 minutes.
Add rice, stirring until coated with butter, then add zest, bay leaf, cinnamon stick, water, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper. Bring to a boil, uncovered, then cover tightly and cook over low heat until water is absorbed and rice and orzo are tender, 25 to 30 minutes.
Remove from heat and let stand, covered, 5 minutes.
Fluff pilaf with a fork and spoon into a bowl, discarding zest, bay leaf, and cinnamon stick.
Serve pilaf with almonds sprinkled on top.
· Almonds can be toasted 2 days ahead and kept, covered, at room temperature.· Pilaf, without almonds, can be made 1 day ahead and spread in a 13- by 9-inch baking pan. Cool in pan, uncovered, then chill, covered. Bring to room temperature and sprinkle about 2/3 cup water over top, then reheat, tightly covered with foil, in a 350°F oven, about 25 minutes.