Rice Pilaf

Easy-to-prepare and featuring simple flavors, this side will become a staple for family dinners.

The toasted almond garnish adds just the right amount of crunch to this easy-to-prepare pilaf.

Serves 4


1 tablespoon butter
3 tablespoons chopped scallions, both white and green parts
1 cup long-grain rice, such as jasmine
2 cups chicken or vegetable stock
1 tablespoon dry white wine (optional)
Freshly milled black pepper
¼ cup toasted sliced almonds


Melt the butter in a large nonreactive skillet over medium heat, add the scallions, and cook for 1 minute, stirring frequently. Add the rice and cook another 2 minutes, stirring constantly. (The rice will brown slightly.) Add the chicken stock and wine, if using. Season with salt and pepper to taste. Cook the rice over medium heat for 12 to 15 minutes, or until almost cooked through. Cover the pan, turn off the heat, and let sit for another 5 minutes. Place in a serving dish and sprinkle with the almonds.

From the "Legal Sea Foods Cookbook" by Roger Berkowitz and Jane Doerfer, illustrated by Edward Koren.

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