Rice Pilaf with Parmigiano Reggiano Recipe

Ingredients

• 2 tablespoons butter
• 1/4 cup slivered almonds
• 4 scallions, thinly sliced
• 1 clove garlic, minced
• 1 cup white rice
• 2-1/4 cups vegetable broth
• 1/2 cup grated Parmigiano Reggiano
• 1 tablespoon chopped fresh dill

Preparation

1. In a medium saucepan, over medium heat, melt butter. Add almonds, cook, and stir 3 to 4 minutes, until golden. Add scallions and garlic, cook 3 minutes or until softened. Stir in rice and 1-3/4 cups of the broth. Increase heat to high and bring to a boil. Reduce heat to medium low, cover and simmer 15 to 20 minutes, until rice is just tender and broth is absorbed. Stir in remaining broth, Parmigiano Reggiano and dill.

Yield: 4 to 6 portions; 3 cups
Compliments Of: Legends from Europe

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