Ingredients for Almond And Raisin Pilaf
- 1/2 cup sliced almonds
- 1 medium onion, chopped
- 1/4 cup raisins
- Vermicelli
- 1 1/2 cups long grain rice
- 3 cups vegetable stock
- 2 tablespoons olive oil
- 1/4 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- salt, to taste
- freshly ground pepper, to taste
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How to Make Almond And Raisin Pilaf
- Rinse the rice under cold water until the water runs clear.
- Heat the olive oil in a large pan over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
- Stir in the rice, cinnamon, and nutmeg. Cook for 1 minute, stirring constantly.
- Pour in the chicken broth, bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until the rice is almost cooked through.
- Stir in the almonds and raisins. Cover and cook for another 5 minutes, or until the liquid is absorbed and the rice is tender.
- Remove from heat and let stand, covered, for 5 minutes before fluffing with a fork.
- Season with salt and pepper to taste. Serve warm.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
43g
Fat
3g
Carbs
24g
