Low Iodine Rice Pilaf with Toasted Almonds
Total time45 min
Prep time10 min
Cook time30 min
4.9(3)
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Learn more →Ingredients
4 servings
- 1 tbsp olive oil
- 1 tbsp unsalted butter
Chef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one. - 1 cup leek, white and light green parts only, thinly sliced
- ½ cup fennel bulb, finely diced
- 1 cup long-grain white rice
- 2 cups low-sodium chicken broth
- ½ tsp salt
- ⅓ cup slivered almonds
- 2 tbsp fresh flat-leaf parsley, finely chopped
- 1 tbsp fresh chives, thinly sliced (optional)
Instructions
- 1
Heat the olive oil and butter in a medium saucepan over medium heat until the butter is melted and the foam subsides.
- 2
Add the leek and fennel and cook, stirring occasionally, until softened and translucent, about 6–8 minutes.
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