Rice Pilaf Amandine

Name: Rice Pilaf Amandine
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 6
Cuisine: Global
Ingredients: 30 milliliters sliced almonds; 1 bay leaf; 227 grams haricots verts, cut into 1-inch pieces; 6 servings Kosher salt; 1 teaspoon fresh lemon juice; 1 wide strip lemon zest; 651 milliliters low-sodium chicken broth; 1 mediums onion, finely chopped; 6 servings Freshly ground pepper; 355 milliliters converted (parboiled) white rice; 1 Tbsp unsalted butter

Rice Pilaf Amandine might be It is a good option if you're following a gluten free and lacto ovo vegetarian diet. From preparation to the plate, this recipe takes around 1 hour.

Instructions

Preheat the oven to 350 degrees F.

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Oven

Spread the almonds on a baking sheet and bake until golden brown, about 6 minutes.

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Almonds

Spread

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Baking Sheet

Oven

Transfer to a small bowl and let cool.

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Bowl

Bring a saucepan of salted water to a boil.

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Water

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Sauce Pan

Add the haricots verts and cook until crisp-tender, about 3 minutes.

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Haricots Verts

Drain and rinse under cold water. Wipe out the saucepan.

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Water

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Sauce Pan

Melt the butter in the saucepan over medium-high heat.

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Butter

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Sauce Pan

Add the onion, season with salt and cook, stirring occasionally, until soft, about 4 minutes.

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Onion

Salt

Add the rice and cook, stirring, until lightly toasted, 1 to 3 minutes.

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Rice

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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Chicken Broth

Lemon Zest

Bay Leaves

Remove from the heat; add the haricots verts, cover and let stand 5 minutes. Uncover and stir in the lemon juice, half of the almonds, and pepper to taste.

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Haricots Verts

Lemon Juice

Almonds

Pepper

Remove the bay leaf.

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Bay Leaves

Transfer the rice to a bowl and top with the remaining almonds.

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Almonds

Rice

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Bowl

Photograph by Con Poulos

Equipment

Ingredients

Servings:

30milliliters

sliced almonds 1

bay leaf 227grams

haricots verts, cut into 1-inch pieces 6servings

Kosher salt 1teaspoon

fresh lemon juice 1

wide strip lemon zest 651milliliters

low-sodium chicken broth 1mediums

onion, finely chopped 6servings

Freshly ground pepper 355milliliters

converted (parboiled) white rice 1Tbsp

unsalted butter

Recommended wine: Sparkling Wine, Sparkling Rose

Antipasti works really well with Sparkling Wine and Sparkling rosé. If you're serving a selection of appetizers, you can't go wrong with these. Both are very food friendly and complement a variety of flavors. The Le Grand Courtage rosé Brut Bedazzled Bottle with a 4.7 out of 5 star rating seems like a good match. It costs about 40 dollars per bottle.

Le Grand Courtage Rose Brut Bedazzled Bottle

Bright aromas and flavors of fresh strawberry and raspberry combine with notes of lilac and violets. On the palate, a delicate balance of dryness and acidity lingers with flavors of wild berries and pomegranate alongside soft floral notes. This Brut Rosé complements a wide range of foods, from savory to sweet. Try it with spicy Asian dishes, risotto, BBQ, beef, lamb, duck, chicken, prosciutto, seafood, pizza, soft cheese (like brie or goat), cheesecake, crème brulée, strawberry shortcake and berry pie. Mix with fresh grapefruit juice for a refreshing brunch beverage, or add a float to a gin-based cocktail.The Blend: The Chardonnay provides depth and structure, while the Ugni Blanc offers a natural acidity and freshness. The light-bodied Gamay lends vibrant fruit expression and a smooth texture. Grapes are sourced from quality terroirs in France, such as Burgundy and Beaujolais.