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Rice-Almond Pilaf

From Pat Barger:
Toast 3 c brown rice in a dry pot. Set aside.
In the same pot, heat  6 T canola oil. Add 9 cloves crushed garlic and cook 1 minute. Add 3 c slivered almonds (or pine nuts) and cook 4 minutes until lightly browned. (Stir often and be very careful to not burn the garlic and nuts. Burned garlic is very bitter.) Add three chopped leeks (white and light green part only) and cook 1 minute.
Add the rice,7 1/2 c chicken or vegetable broth ,1 T salt and 1 1/2 t pepper. Bring to boil, cover, reduce heat to simmer and cook until the rice is tender and the liquid is absorbed.
Fluff. Serve immediately or cool and package 1 c individual servings for the freezer. If frozen, thaw in frig and heat gently in the MW, sprinkling 1 T of water over it. Fluff and serve.
Makes 12 servings