Best 11 Rice Pilaf With Pistachios And Almonds Recipes

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Rice pilaf is a classic dish that can be found in many cultures around the world. It is typically made with rice, broth, and spices, and can be served as a main course or a side dish. This recipe for rice pilaf with pistachios and almonds adds a delicious nutty flavor to the dish, and the pistachios and almonds also add a beautiful pop of color. This dish is perfect for a special occasion or a weeknight meal.

Here are our top 11 tried and tested recipes!

RICE PILAF WITH PISTACHIOS AND ALMONDS



Rice Pilaf With Pistachios and Almonds image

This dish is inspired by a number of Persian rice pilafs, but it's simpler, and calls for much less butter than an authentic Persian pilaf. There are sweet and tart flavors at play here, especially if you use barberries, but apricots also have a tart edge to them. Rose water makes the pilaf wonderfully fragrant.

Provided by Martha Rose Shulman

Categories     side dish

Time 35m

Yield Serves 4

Number Of Ingredients 12

1 cup basmati rice or purple jasmine rice
2 cups water or stock (chicken or vegetable)
2 tablespoons extra-virgin olive oil, unsalted butter or ghee
1/2 cup finely chopped onion (optional)
Salt to taste
2 teaspoons rose water
1/4 cup pistachios, coarsely chopped (30 grams)
1/4 cup almonds, blanched, skinned and coarsely chopped (35 grams)
1/2 teaspoon cumin seeds, lightly toasted and ground
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cardamom
1/4 cup barberries or chopped dried apricots, soaked in warm water for 1/2 hour and drained

Steps:

  • Place rice in a bowl in the sink and rinse several times with water, or soak for 30 minutes to an hour. Drain.
  • Heat water or stock to a bare simmer in a saucepan or in microwave.
  • Meanwhile, heat 1 tablespoon of the oil, butter or ghee in a wide, heavy skillet or saucepan over medium heat and add onion and salt to taste. Cook, stirring, until the onion begins to soften, about 3 minutes, and add rice. Cook, stirring, until the grains of rice are separate, dry and beginning to crackle. Add hot water or stock, rose water and salt to taste and bring to a boil. Reduce heat, cover and simmer 15 minutes, until all of the liquid has been absorbed.
  • Uncover rice and place a clean towel over the top of the pan (it should not be touching the rice). Replace lid and allow to sit for 10 minutes, undisturbed.
  • Meanwhile, heat remaining tablespoon of oil, butter or ghee over medium heat in a medium frying pan or saucepan and add the nuts. Cook, stirring, until lightly toasted, and add spices and barberries or dried apricots. Continue to cook for another minute, until the spices smell fragrant, and remove from the heat. Immediately scrape over the rice.
  • Pile the pilaf onto a platter or into a wide bowl and toss to incorporate the nut and spice mixture. Serve.

Nutrition Facts : @context http, Calories 343, UnsaturatedFat 13 grams, Carbohydrate 46 grams, Fat 15 grams, Fiber 3 grams, Protein 7 grams, SaturatedFat 2 grams, Sodium 463 milligrams, Sugar 5 grams, TransFat 0 grams

WILD RICE PILAF WITH PISTACHIOS AND CRANBERRIES



Wild Rice Pilaf With Pistachios and Cranberries image

Recipe given to me from a "terrific" foodie and wanted to post before lost in the holiday rush. Might be a wonderful bring-to-a-party dish.

Provided by Lalaloob

Categories     Low Cholesterol

Time 1h15m

Yield 15 serving(s)

Number Of Ingredients 10

2 cups wild rice
6 cups water
1 1/2 cups dried cranberries or 1 1/2 cups tart cherries
1/2 cup loose flat leaf parsley
1/2 cup pistachios, toasted
2 tablespoons butter
4 medium carrots, chopped
2 stalks celery, chopped
1 large onion, chopped
2 cups regular long grain rice

Steps:

  • Heat in 4 quart saucepan 4 cups of water and 2 cups wild rice. Bring to boil and lower heat and cover to simmer for about 35 - 40 minutes.
  • Add cranberries and cook for another minute. Drain if necessary and keep rice covered and warm until ready for next step.
  • Melt butter in heavy 5 quart Dutch oven and add onions, celery and carrots and saute for approximately 13 minutes.
  • Transfer these vegetables to a bowl and keep warm until next rice mixture is done.
  • In same Dutch oven, ADD chicken broth, remaining 2 cups of water and "white rice" and bring to a boil and then cover for about 16 - 18 minutes until all water is absorbed.
  • Stir into white rice in Dutch oven, wild-rice mixture, vegetable mixture, 1 teaspoon salt, and 1/2 teaspoon freshly ground black pepper; cook on medium-low until pilaf is heated through.
  • Just before serving, gently stir chopped parsley and pistachio nuts into pilaf until evenly distributed. Transfer to large serving bowl. Makes about 13 cups.

Nutrition Facts : Calories 219.3, Fat 3.8, SaturatedFat 1.3, Cholesterol 4.1, Sodium 32.7, Carbohydrate 40.9, Fiber 3.2, Sugar 2.5, Protein 6.1

DELICIOUS ALMOND RICE PILAF



Delicious Almond Rice Pilaf image

A delicious side dish for beef or chicken. A great change from plain rice or boxed rice mixes. I like to serve this with grilled chicken or with saucy cube steaks.

Provided by DHANO923

Categories     Side Dish     Rice Side Dish Recipes     Pilaf

Time 40m

Yield 4

Number Of Ingredients 7

2 teaspoons vegetable oil
¼ cup diced onion
1 cup white rice
2 tablespoons slivered almonds
2 cups water
1 cube beef bouillon
1 teaspoon dried parsley

Steps:

  • Heat oil in a saucepan over medium heat; cook and stir onion until tender, about 5 minutes. Add rice and almonds, cooking and stirring until rice is lightly toasted, about 5 minutes more. Stir in water, bouillon, and parsley; cover and reduce heat to medium-low. Simmer until water is absorbed and rice is tender, about 20 minutes. Remove from heat and allow rice to rest for 5 minutes before serving.

Nutrition Facts : Calories 212.2 calories, Carbohydrate 38.7 g, Fat 4.1 g, Fiber 1.2 g, Protein 4.2 g, SaturatedFat 0.6 g, Sodium 222.8 mg, Sugar 0.8 g

ALMOND RICE PILAF



Almond Rice Pilaf image

Sharon Adamczyk of Wind Lake, Wisconsin writes, "With quick-cooking rice, this is a speedy side dish...but the almonds make it special enough to serve to company. It goes well with all kinds of meats."

Provided by Taste of Home

Categories     Side Dishes

Time 13m

Yield 6 servings.

Number Of Ingredients 5

1 medium onion, chopped
1/2 cup slivered almonds
1 tablespoon butter
2 cups chicken broth
2 cups uncooked instant rice

Steps:

  • In a large saucepan, saute onion and almonds in butter until onion is tender and almonds are lightly browned. Add broth; bring to a boil. Stir in rice. Cover and remove from the heat. Let stand for 5-8 minutes or until the liquid is absorbed.

Nutrition Facts : Calories 185 calories, Fat 5g fat (0 saturated fat), Cholesterol 2mg cholesterol, Sodium 331mg sodium, Carbohydrate 30g carbohydrate (2g sugars, Fiber 2g fiber), Protein 5g protein. Diabetic Exchanges

SAFFRON RICE PILAF WITH APRICOTS AND ALMONDS



Saffron Rice Pilaf with Apricots and Almonds image

Categories     Rice     Side     Quick & Easy     Low/No Sugar     Apricot     Almond     Saffron     Bon Appétit     Wheat/Gluten-Free     Peanut Free     Soy Free     No Sugar Added

Yield Makes about 7 cups

Number Of Ingredients 9

1/4 cup (1/2 stick) butter
1 onion, chopped
1/8 teaspoon ground saffron
1/4 teaspoon ground cloves
1 1/2 cups long-grain white rice
3 cups chicken stock of canned broth
1/2 cup dried apricots, quartered (about 3 ounces)
1/4 cup dried currants
1/2 cup slivered almonds (about 2 ounces), toasted

Steps:

  • Melt butter in heavy medium saucepan over medium heat. Add chopped onion, ground saffron and cloves and saut&5 minutes. Add rice and stir to coat grains. Mix in chicken stock, dried apricots and currants. Bring to boil. Reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, about 15 minutes. Fluff rice with fork. Add slivered almonds and season to taste with salt and pepper. Transfer to bowl and serve.

RICE AND NOODLE PILAF WITH TOASTED ALMONDS



Rice and Noodle Pilaf with Toasted Almonds image

Provided by Ruth Cousineau

Categories     Pasta     Rice     Side     Thanksgiving     Vegetarian     Quick & Easy     Almond     Winter     Gourmet     Sugar Conscious     Kidney Friendly     Pescatarian     Peanut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 servings

Number Of Ingredients 8

1/2 stick unsalted butter
1 cup orzo
1 1/2 cups 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
5 1/2 cups water
1/2 cup whole almonds with skins (2 1/2 ounces), toasted and coarsely chopped

Steps:

  • 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 teaspoon 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.

CRANBERRY AND ALMOND RICE PILAF



Cranberry and Almond Rice Pilaf image

I've been making this dish for years - it's different from typical rice pilaf dishes in that the cranberries add the sweetness and the tartness that you don't expect in a savory dish. Oh, and it's super hard to fumble.

Provided by BOGINIA2

Categories     Side Dish     Rice Side Dish Recipes     Pilaf

Time 45m

Yield 8

Number Of Ingredients 10

1 tablespoon olive oil
¾ cup chopped onions
½ cup dried cranberries
1 ½ cups uncooked jasmine rice
3 cups low-sodium chicken broth
1 teaspoon kosher salt, or to taste
ground black pepper to taste
2 green onions, chopped
3 tablespoons chopped fresh cilantro
¼ cup slivered almonds

Steps:

  • Heat olive oil in a large skillet or Dutch oven over medium heat. Cook and stir onion in hot oil until tender and translucent, about 5 minutes.
  • Stir cranberries and jasmine rice into onion until rice is coated with oil and rice is lightly toasted, about 5 minutes more.
  • Pour chicken broth into skillet and season with kosher salt and black pepper.
  • Bring rice mixture to a boil over high heat, then cover and reduce heat to low. Simmer until rice is tender and liquid is absorbed, about 22 minutes.
  • Remove skillet from heat; stir green onions, cilantro, and almonds into rice mixture. Adjust seasoning if necessary.

Nutrition Facts : Calories 212.6 calories, Carbohydrate 39.4 g, Cholesterol 1.5 mg, Fat 3.9 g, Fiber 1.6 g, Protein 5.1 g, SaturatedFat 0.6 g, Sodium 285.2 mg, Sugar 6.1 g

ARMENIAN RICE PILAF WITH RAISINS AND ALMONDS



Armenian Rice Pilaf With Raisins and Almonds image

This traditional Armenian rice pilaf has been passed down through the generations of Christine Vartanian Datian's family. Peas, parsley and allspice have been added to the original for extra flavor and color.

Provided by Tara Parker-Pope

Time 45m

Yield Serves 4-6

Number Of Ingredients 11

5-6 tablespoons butter
4-5 ounces dried vermicelli or egg noodles
2 cups long-grain white rice
1 quart fat-skimmed vegetable, chicken or turkey broth
1 teaspoon sea salt and 1/2 teaspoon white or black pepper
1/2 teaspoon ground allspice
1/2 cup coarsely chopped almonds
1/2 cup coarsely chopped golden or black raisins
1/2 cup frozen petite peas (optional)
2 tablespoons chopped fresh parsley
1 teaspoon fresh lemon juice

Steps:

  • In a 5- to 6-quart pan over medium heat, melt 4 tablespoons butter. Break or crush the vermicelli into 1-inch lengths. Add the pasta and rice to the butter and stir often until golden, about 5-8 minutes, being careful not to burn the vermicelli.
  • Add the broth, allspice and salt and pepper. Bring to a full boil over high heat, then cover, reduce heat to low, and simmer until rice is tender to bite, about 20 minutes.
  • Meanwhile, in a sauté pan over medium heat, melt remaining 1 or 2 tablespoons butter. Add the almonds and stir often until golden, about 5 minutes. Add the raisins and stir until they puff, about 2 minutes. Remove from heat.
  • Stir peas if using, parsley and lemon juice into rice. Cover and simmer until peas are hot, about 3-4 minutes.
  • Pour pilaf into a serving bowl or on a platter and sprinkle with the raisin and nut mixture over the top. (Diced dried dates, figs, apricots or chopped walnuts may also be used in this topping.)

Nutrition Facts : @context http, Calories 573, UnsaturatedFat 10 grams, Carbohydrate 85 grams, Fat 20 grams, Fiber 3 grams, Protein 14 grams, SaturatedFat 8 grams, Sodium 551 milligrams, Sugar 11 grams, TransFat 0 grams

RICE PILAF WITH ALMONDS



Rice Pilaf With Almonds image

A dear friend gave me this recipe after she found it in her Taste of Home magazine. (You can see the original submission at: http://www.tasteofhome.com/recipes/Potluck-Rice-Pilaf) It was originally to be made for a crowd, but we quartered the recipe for our family. Quick, easy, and tasty! Hope you and your family enjoy as much as we do! (Toasting almonds is not included in prep time.)

Provided by unmistakable1

Categories     Long Grain Rice

Time 25m

Yield 5-6 serving(s)

Number Of Ingredients 6

2 tablespoons butter
1 cup long grain rice (uncooked)
2 cups low sodium chicken broth (can use 2 cups water and 1 1/2 tsp. chicken bouillon instead)
2 -3 green onions, thinly sliced
2 -3 tablespoons low sodium soy sauce
1/4 cup slivered almonds, toasted

Steps:

  • Melt butter in a pot. Add rice; cook and stir several minutes until lightly browned. Pour in broth (or water and bouillon). Bring to a boil. Reduce heat; cover and simmer for 15 to 20 minutes until liquid has been absorbed and rice is tender. Remove pan from heat; stir in green onions and soy sauce. Cover and let sit 5 minutes. Stir in almonds and serve.

Nutrition Facts : Calories 228.1, Fat 8.2, SaturatedFat 3.4, Cholesterol 12.2, Sodium 304.4, Carbohydrate 32.9, Fiber 1.3, Sugar 0.7, Protein 6.2

RICE PILAF WITH TOASTED ALMONDS



Rice Pilaf with Toasted Almonds image

Simple last-minute touches like toasted nuts will liven up your side dishes.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains     Rice Recipes

Time 40m

Number Of Ingredients 8

1 tablespoon butter
1 small minced onion
1/4 teaspoon ground coriander
Coarse salt and ground pepper
1 cup long-grain rice
1 can (14 1/2 ounces) reduced-sodium chicken broth
2 tablespoons chopped fresh parsley
1/4 cup toasted sliced almonds

Steps:

  • In a medium saucepan, melt butter over medium heat. Cook onion, stirring occasionally, until golden brown, about 8 minutes.
  • Add coriander; season with coarse salt and ground pepper. Add rice; cook, stirring, until edges are transparent, about 2 minutes.
  • Stir in 1 can chicken broth. Bring to a boil. Cover; simmer over low heat until liquid is absorbed, about 15 minutes. Remove from heat; let stand, covered, 10 minutes.
  • Stir parsley into rice. Sprinkle with almonds, and serve.

RICE PILAF WITH ALMONDS



Rice Pilaf with Almonds image

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains     Rice Recipes

Number Of Ingredients 8

1 tablespoon unsalted butter
1 small onion, minced (1/2 cup)
1/4 teaspoon ground coriander
Coarse salt and freshly ground pepper
1 cup long-grain white rice
1 can (14 1/2 ounces) reduced-sodium chicken broth, (or 1 3/4 cups water)
1/4 cup sliced almonds
2 tablespoons chopped fresh parsley

Steps:

  • Preheat the oven to 350 degrees.
  • In a medium saucepan, melt butter over medium heat. Add onion, and cook, stirring occasionally, until golden brown, about 8 minutes. Stir in coriander, and season with salt and pepper. Add rice, and cook, stirring, until the edges of the rice kernels are transparent, about 2 minutes.
  • Stir in broth or water. Bring to a boil; cover, and simmer over low heat until liquid has absorbed, about 15 minutes. Remove from heat, and let stand, covered, for 10 to 15 minutes.
  • Meanwhile, spread almonds in one layer on a baking sheet; bake until golden brown, about 10 minutes.
  • Stir parsley into the rice mixture. Serve sprinkled with almonds.

Tips:

  • Use high-quality ingredients: The quality of your ingredients will greatly affect the taste of your rice pilaf. Use the best quality rice you can find, and make sure your nuts and spices are fresh.
  • Toast your rice: Toasting the rice before cooking it will help to bring out its flavor and prevent it from becoming mushy.
  • Use a flavorful broth: The broth you use to cook the rice pilaf will add a lot of flavor to the dish. Use a broth that is flavorful and has a lot of umami, such as chicken broth, beef broth, or vegetable broth.
  • Add aromatics: Aromatics, such as onion, garlic, and celery, can add a lot of flavor to rice pilaf. Sauté the aromatics in a little bit of oil before adding the rice to the pot.
  • Use a variety of nuts and spices: Nuts and spices can add a lot of flavor and texture to rice pilaf. Some popular nuts and spices to use include pistachios, almonds, pine nuts, cumin, coriander, and paprika.
  • Cook the rice pilaf properly: Rice pilaf is a delicate dish, so it is important to cook it properly. Follow the recipe instructions carefully and do not overcook the rice.

Conclusion:

Rice pilaf is a delicious and versatile dish that can be served as a main course or a side dish. It is a great way to use up leftover rice, and it can also be made ahead of time and reheated. With its nutty flavor and fluffy texture, rice pilaf is a surefire hit with everyone who tries it.

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