Do you like sushi? I’ve tried it and I really want to like it. But I just can’t. I’ve tried it various times and from many restaurants, so it’s not a matter of me just going to the wrong places. My tastebuds just seem to have an aversion to it. I think it’s the seaweed. My husband spent two years in Japan and he loves sushi.
But when my husband gets a hankering for sushi, I’m more than happy to accompany him to a sushi restaurant. That’s because sushi restaurants serve rice. And I’m pretty much infatuated with rice. Gimme a bowl of rice and maybe some soy sauce and I could just eat that.
In fact, main dishes served with rice are pretty much a given at least twice a week at our house. When I was growing up, my mom would make a rice side dish that had almonds and swiss cheese in it and I LOVED it. She hasn’t made it for years and hasn’t been able to find the recipe. So being a food blogger, I decided to throw caution to the wind and try to recreate it.
And recreate it I have, my friends. This Almond Swiss Rice Pilaf is the real deal. Serve it with pretty much anything (okay, brownies might be a stretch) and you’re gonna love it.
- 2 cups white rice
- 1 medium onion, minced
- 2 bay leaves
- ½ tsp kosher salt
- 3 Tbsp butter, divided
- 2-3/4 cup chicken broth
- ½ cup almonds
- ¾ cup grated swiss cheese
- Fresh or dried parsley, for garnish (optional)
- Rinse rice under water until clear. Drain.
- Melt 2 Tbsp butter in saucepan over medium-high heat. Add onion, bay leaves, and salt and saute for about 4 minutes or until onions are tender and translucent.
- Add rice and saute an additional 2 minutes., stirring frequently.
- Add broth and bring to a boil. Cook 5 minutes, stirring occasionally.
- Cover, reduce heat to low, and simmer for 12 minutes.
- Remove from heat and let stand, covered, for 15 minutes.
- Meanwhile, in a small frypan, melt remaining 1 Tbsp butter over medium heat. Add almonds and saute until lightly browned, tossing frequently to avoid burning.
- Add almonds and swiss cheese to rice and stir to combine well. Sprinkle with parsley
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Amazing recipe! I do it for myself by Redmond 4500 multicooker, it is so delicious, everyone have to try it and, because only this one it very fast and much tastier than any other (maybe because of unusual way of cooking?…)!
Thanks, Bondar!
Ooh, this looks and sounds SO good. When I saw it on Facebook earlier, I was seriously craving a bowl! And what gorgeous pictures! I’ve never seen rice look so perfect. =)
Amy @ Fearless Homemaker recently posted…Arugula, Caramelized Onion and Goat Cheese Flatbread Pizza
Thanks, Amy! My husband is quite the photographer. 😉 Your flatbread pizza looks amazing, by the way. I’ve never made flatbread pizza and I think it’s time to start!