Herbed Rice Pilaf with Almonds
Plain rice has its place at the table. But we’d rather invite something more interesting.
Why This Recipe Works
Rather than stick to the standard ratio of two parts liquid to one part rice, we discovered that slightly less liquid produced a perfect pilaf with fluffy grains. Sautéing the rice in a little butter added more flavor than oil, and replacing water with chicken broth made our pilaf more savory. We added chopped fresh parsley and tarragon for flavor and chopped almonds for a satisfying crunch.
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