Rice Pilaf

Amy Herald


This is a very easy side dish to make and so yummy!


☆☆☆☆☆ 0 votes

10 Min
50 Min


  • 1/4 c
  • 1 1/2 c
    white rice
  • 3 1/4 c
    chicken broth
  • 1/3 c
    finely, diced celery
  • 1/3 c
    finely, diced carrot
  • 1/4 c
    chopped fresh parsley
  • 1/3 c
    slivered almonds
  • 1/4 tsp
  • 1 Tbsp
    whole almonds (optional)
  • ·
    a bit of carrot cut into match stick size (optional)
  • ·
    a couple of sprigs of fresh parsley (optional)

How to Make Rice Pilaf


  1. Melt butter in heavy skillet; add rice and cook, stirring often until light brown. Stir in chicken broth and heat to boiling. Pour into a lightly greased 2 1/2 quart casserole; cover and bake at 375 degrees for 30 minutes.
  2. Remove from oven and stir in 1/3 cup each of celery, carrots, and sliced almonds; stir in 1/4 cup fresh parsley and 1/4 tsp pepper.Garnish with whole almonds, carrot sticks and and parsley sprigs, if desired. Yield 6 servings. Cover and let stand 10 minutes.

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