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Thursday, July 16, 2009


Brown Rice Pilaf

Serves: 4
Points: 4

2 teaspoons olive oil
1 yellow onion, chopped
1 cup brown rice
2 1/2 cups low-sodium chicken broth
1 cup fresh flat-leaf parsley, chopped
1/4 cup (1 ounce) sliced unsalted roasted almonds
kosher salt and pepper

Heat the oil in a medium saucepan over medium-high heat. Add the onion and cook, stirring occasionally, until soft, about 6 minutes. Stir in the rice and cook for 1 minute. Add the broth and bring to a boil. Reduce heat and simmer, covered, until the rice is tender and the broth is absorbed, 20 to 25 minutes. Stir in the parsley, almonds, 1/2 teaspoon salt, and 1/4 teaspoon pepper and transfer to a serving bowl.