Vegan Rice Pilaf with Toasted Almonds
Total time45 min
Prep time10 min
Cook time30 min
4.9(3)
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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
Chef's tipUse the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with 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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!