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No. 0318 Mediterranean Free recipe

Buttery Almond Rice for a Crowd

Fluffy long-grain rice cooked in light stock and butter, then blanketed with a thick layer of golden toasted almond slices and a few tender microgreens. Simple enough for a weeknight yet elegant on a buffet table beside roasted vegetables and grilled meats.

4.3 from 160 cooks

White serving dish of long-grain rice topped with toasted sliced almonds and microgreens
Photo: Jonathan Borba on Pexels
Prep
10 min
Cook
25 min
Total
35 min
Serves
8
Level
Easy
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Method 6 steps

  1. Melt 2 tablespoons butter in a wide pot over medium heat and cook the shallot for 2 minutes until soft.

  2. Add the rice and stir for 2 minutes until the grains look translucent at the edges.

  3. Pour in the hot stock and salt, bring to a boil, then cover and simmer on low for 16 to 18 minutes until tender.

  4. Meanwhile, melt the remaining butter in a skillet over medium-low heat and toast the almonds for 4 to 5 minutes, stirring, until evenly golden and smelling nutty.

  5. Rest the rice covered for 5 minutes, fluff and fold in the parsley.

  6. Spread into a serving dish, spoon the buttery almonds over the top and scatter with microgreens.

Tap a step to mark it done.

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