Rice and Noodle Pilaf with Toasted Almonds

Ingredients for Rice and Noodle Pilaf with Toasted Almonds

• 1/2 stick unsalted butter

• 230g orzo

• 350g long-grain white rice

• 2 (4-inch) strips lemon zest

• 1 Turkish bay leaf or 1/2 California

• 1 (3- to 4-inch) cinnamon stick

• 1325ml water

• 120ml whole almonds with skins (70g), toasted and coarsely chopped

How to make Rice and Noodle Pilaf with Toasted Almonds

Melt butter in a 4- to 5-quart heavy pot over medium heat and stir in orzo. Cook, stirring frequently, until orzo is golden, about 5 minutes. Add rice, stirring until coated with butter, then add zest, bay leaf, cinnamon stick, water, 1 1/2 teaspoons salt, and 1/4 teaspoons pepper. Bring to a boil, uncovered, then cover tightly and cook over low heat until water is absorbed and rice and orzo are tender, 25 to 30 minutes. Remove from heat and let stand, covered, 5 minutes.

Fluff pilaf with a fork and spoon into a bowl, discarding zest, bay leaf, and cinnamon stick. Serve pilaf with almonds sprinkled on top.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.