Rice And Noodle Pilaf With Toasted Almonds
- 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),
- and coarsely chopped
- 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.
butter, orzo, longgrain white rice, lemon zest, turkish, cinnamon stick, water, almonds
Taken from www.epicurious.com/recipes/food/views/rice-and-noodle-pilaf-with-toasted-almonds-240603 (may not work)