RICE PILAF
WITH TOASTED ALMONDS
PREP TIME
5 minutes
ACTIVE TIME
35 minutes
TOTAL TIME
35 minutes
5 cups low-sodium chicken stock
Kosher salt
6 tablespoons (¾ stick) unsalted butter
1 small yellow onion, finely diced (1 cup)
1 garlic clove, minced
1 cup broken capellini pasta (roughly ¾-inch-long pieces)
2 cups long-grain white rice, well rinsed and drained
½ cup sliced almonds
1. Preheat the oven to 375°F.
2. In a medium saucepan, combine the stock and a large pinch of salt and bring to a simmer over medium heat; cover and keep warm (reduce the heat if it starts to boil).
3. Heat a dry 10-inch skillet over medium-high heat. Add the butter and swirl it in the pan until melted, then add the onion, a pinch of salt, and a splash of water; cook, stirring occasionally, until the onion is softened and lightly golden, 3 to 4 minutes. Add the garlic and cook for 2 minutes more. Add the pasta and cook, stirring, until toasted, 2 to 3 minutes. Stir in the rice and cook until lightly toasted, 2 to 3 minutes.
4. Carefully pour the hot stock into the rice mixture and bring to a boil, then reduce the heat to maintain a very low simmer, cover with a tight-fitting lid, and cook until the rice and pasta are tender and all the liquid has been absorbed, 10 to 11 minutes. Turn off the heat and let the rice sit, covered, for 5 minutes.
5. While the rice is cooking, spread the almonds over a small baking sheet and toast in the oven until lightly browned, 8 to 9 minutes. Transfer to a plate to cool.
6. Fluff the rice with a fork, taste, and season with salt. Stir in all but 2 tablespoons of the almonds. Transfer to a serving dish and garnish with the reserved almonds.