Rice and Noodle Pilaf with Toasted Almonds
A fragrant Middle Eastern-inspired pilaf combining orzo pasta and long-grain rice, enriched with butter and aromatic spices, then topped with toasted almonds for crunch.
Ingredients
- •½ stick unsalted butter
- •1 cup orzo
- •1½ cups long-grain white rice
- •2 strips lemon zest
- •1 leaf Turkish bay leaf
- •1 stick cinnamon stick
- •5½ cups water
- •½ cup whole almonds
- •toasted and coarsely chopped
Cooking Instructions
- 1.
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.
35 min
- 2.
Fluff pilaf with a fork and spoon into a bowl, discarding zest, bay leaf, and cinnamon stick. Serve pilaf with almonds sprinkled on top.
5 min
