Vegan Almond Rice Pilaf
This fragrant rice pilaf is the kind of side dish that quietly steals the show — golden toasted almonds, sweet softened onion, and a finish of bright fresh parsley all come together in one humble saucepan. Toasting the slivered almonds in olive oil first is the move that makes everything else taste better, coaxing out a deep, nutty aroma that perfumes the whole dish before the rice even hits the pan. Coating each grain in the oil before adding the broth is a classic pilaf technique that keeps the texture light and separate rather than sticky or clumped. Vegetable broth does all the heavy lifting on flavor here, so every forkful is savory and satisfying without a drop of butter or any animal-based ingredient in sight. It comes together in well under an hour and serves four, making it an easy weeknight staple or a reliable addition to a bigger spread. The parsley stirred in at the end adds a pop of color and freshness that makes the whole bowl look as good as it tastes.
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Learn more →Ingredients
4 servings
- 2 tbsp olive oil
- 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
- 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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