Arroz pilaf

Ingredientes

• 1/3 cup toasted sliced or slivered almonds, plus 2 Tbsp ((Or pine nuts))
• 1/4 cup unsalted butter
• 2 Tbsp olive oil
• 2/3 cup orzo pasta
• 1 small onion (diced)
• 3 medium cloves garlic (minced)
• 2 cups long grain rice
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp paprika
• 1/4 tsp turmeric or saffron (optional)
• 4 cups low sodium chicken stock
• 4 Tbsp chopped fresh parsley (divided use)
• 1/3 cup shredded Parmesan cheese, plus 2 Tbsp (divided use)

Preparación

1. 1

   In 3 quart Dutch oven or skillet melt butter with olive oil over medium heat. To the butter, add orzo. Cook while stirring for several minutes until orzo is golden brown.

2. 2

   Add onion, cooking for 4-6 minutes or just until softened. Add garlic, cook for 1 minute longer.

3. 3

   To the pot add rice, salt, black pepper, paprika and turmeric. Stir to coat ingredients in butter then add chicken stock. Increase heat to medium-high. Bring to a boil, then immediately cover and reduce to low.

4. 4

   Cook for 20-25 minutes or until the rice is tender and liquid is absorbed.

5. 5

   To Toast Nuts: While rice pilaf cooks, preheat oven to 350°F. Spread almonds in a single layer on a baking sheet. Toast for 5-7 minutes or until lightly golden and fragrant then set aside.

6. 6

   Once rice pilaf is cooked, uncover and add 1/3 cup almonds, 1/3 cup Parmesan cheese and 3 Tbsp chopped parsley. Mix to combine. Let stand covered for 5 minutes the fluff with a fork.

7. 7

   Serve immediately garnished with reserved almonds, Parmesan and parsley.