Fragrant leeks and finely diced fennel soften into a sweet, aromatic base for this rice pilaf, with toasted slivered almonds folded in for crunch and a warm, nutty depth. Long-grain rice gets toasted right in the pot until each grain smells faintly nutty, then simmers low and slow until perfectly tender and fluffy. A finishing shower of fresh parsley and chives brightens every forkful with a clean, herby lift. It's an easy stovetop side that comes together in one pan with minimal cleanup, and it's a great option for a plant-based table. Serve it alongside roasted vegetables or a hearty bean stew for a comforting, well-rounded meal.
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Heat the olive oil and butter in a medium saucepan over medium heat until the butter is melted and the foam subsides.
Add the leek and fennel and cook, stirring occasionally, until softened and translucent, about 6–8 minutes.
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