Description
Tangerine and Almond Rice Pilaf is a vibrant, refreshing dish that brings together the zesty brightness of tangerines with the rich crunch of toasted almonds. This easy-to-make pilaf not only makes for an impressive centerpiece at dinner parties but also serves as a delightful comfort food for cozy nights in. Perfectly fluffy basmati rice absorbs aromatic vegetable broth, while the bright citrus notes elevate your meal experience. Enjoy this versatile dish alongside chicken or fish, or savor it as a satisfying vegan main course.
Ingredients
Scale
- 1 cup basmati rice
- 2 cups low-sodium vegetable broth
- Zest and juice of 2 tangerines
- ? cup slivered almonds (lightly toasted)
- 1 tablespoon olive oil
- 1 medium shallot (finely chopped)
Instructions
- Rinse basmati rice under cold water until the water runs clear to remove excess starch.
- Heat olive oil in a saucepan over medium heat; add chopped shallots and saut? until translucent (about 3 minutes).
- In a separate pan on low heat, gently toast slivered almonds until golden brown (about 5 minutes).
- Stir rinsed rice into the saucepan with shallots; add vegetable broth and tangerine zest. Bring to a boil, then reduce heat to low and cover, simmering for about 15 minutes.
- Remove from heat and let sit covered for another 5 minutes. Uncover, fluff rice with a fork, and mix in toasted almonds and tangerine segments.
- Serve warm, garnished with fresh herbs if desired.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Saut?ing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 290
- Sugar: 4g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 1g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 0mg