Low Sodium Vegan Almond Rice Pilaf

Total time40 min

Prep time10 min

Cook time25 min

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Ingredients

4 servings

2 tbsp olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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⅓ cup slivered almonds
1 small yellow onion, finely diced
2 cloves garlic, minced
1 cup long-grain white rice
2 cups vegetable broth
½ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ tsp black pepper
2 tbsp fresh flat-leaf parsley, chopped

Instructions

1
Heat the olive oil in a medium saucepan over medium heat until shimmering. Add the slivered almonds and cook, stirring frequently, for 2–3 minutes until golden and fragrant — watch closely, as they can brown quickly.
2
Add the onion and cook, stirring occasionally, for 4–5 minutes until softened and translucent. Add the garlic and cook for 1 minute until fragrant.

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