Wild and Basmati Rice Pilaf with Almonds

Rice pilaf is one of my favorite side dishes, but can be loaded with additional salt when you purchase it already packaged. I found this great blend and enjoy making it to go with pork, chicken, or even fish dishes. Simple to make and nice flavors. Mangia!

Ingredients

2 cups water
1 cup Royal Authentic Blends – Brown Basmati, Wild and Red Rice
1 TBSP unsalted butter
Pinch of Sea Salt or Kosher Salt
1½ tsp dried parsley
½ cut slivered or sliced almonds, toasted
Salt and Fresh Ground Pepper to taste

Directions

1. Toast almonds in oven for 2 – 3 minutes at 350° or in small stainless steel skillet on stove top over medium low heat until just browning. Set aside.
2. Rinse rice in cool water until water becomes clear. Let rice soak for 30 minutes in cool water. Drain.
3. In 10-inch stainless steel skillet melt butter over medium heat.
4. Add rice and fry for 2 – 3 minutes until rice starts to brown slightly.
5. Add broth or water, add pinch of salt, and parsley flakes. Stir to combine and bring to a boil. Cover and reduce heat to low, cook for 10 – 15 minutes until rice is tender.
6. Add additional salt and pepper to taste.
7. Add almonds, mixing to combine and serve.