My Recipe Box

Toasted Almond Rice


Serves eight.

Yields 8 cups.

  • 3 oz. (1 cup) sliced almonds
  • 1-1/2 Tbs. unsalted butter
  • 1-1/2 Tbs. peanut or vegetable oil
  • 2 large shallots, minced (3/4 cup)
  • 2 cups basmati rice, rinsed and drained
  • 2 cups homemade or low-salt chicken broth
  • 2 cups water
  • 1 tsp. kosher salt
  • Freshly ground black pepper

Heat the oven to 350°F. On a rimmed baking sheet, toast the almonds until golden brown, 8 to 10 minutes, shaking the pan occasionally and checking for even browning. Set aside.

In a medium Dutch oven or large ovenproof saucepan with a lid, heat the butter and oil over medium heat. Add the shallots and cook, stirring, until softened, 3 to 5 minutes. Add the rice and stir until all the grains are well coated. Add the chicken broth, water, salt, and a few grinds of pepper and bring to a boil. Cover the pot, transfer to the oven, and bake until the rice is tender and the liquid is absorbed, 20 to 25 minutes. Remove from the oven. Let the rice stand, covered, for 5 minutes. Fluff with a fork, stir in the toasted almonds, and serve.

nutrition information (per serving):
Size : based on eight servings, Calories (kcal): 310, Fat (kcal): 11, Fat Calories (g): 100, Saturated Fat (g): 2, Protein (g): 7, Monounsaturated Fat (g): 6, Carbohydrates (mg): 43, Polyunsaturated Fat (mg): 2, Sodium (g): 320, Cholesterol (g): 5, Fiber (g): 3,

Photo: Scott Phillips

This rice is delicious! I made this for a dinner party and it got rave reviews.

This is a very good and easy side dish, perfect with a sauced main course. I prefer to use all chicken broth instead of half broth, half water. I also added fresh thyme. This is a good recipe to have on hand for last minute meals.

This was very good. I used chicken-tomato flavored bullion cubes for the broth and added fresh chopped parsley to the almonds at the end! Easy!

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