Italian Rice Pilaf with Toasted Almonds
A Pilaf Recipe is a perfect way to round out any meal. This Italian Rice Pilaf with Toasted Almonds is simple enough for a weeknight meal, yet impressive enough for company!
Why You Must Make
This Mushroom Rice Pilaf has been an Indianapolis favorite since it appeared in our local Junior League cookbook, (Affiliate Link) Winners: Winning Recipes from the Junior League of Indianapolis.
- I’ve had it at dinner parties and made it for company. It’s an easy recipe, but special enough for guests.
- Cooked in the oven, this rice is easy to make ahead, park in the fridge, then bake up when guests arrive. You will need to extend the baking time if it comes straight from the refrigerator to the oven.
- It’s a delicious, easy way to shake up your side dish repertoire.
- Kitchen Staples – Butter, Long Grain Rice
- Mushrooms – Your favorite variety. Buy sliced to save a step.
- Red Bell Pepper – Chopped
- Italian Seasoning
- Green Onions – Also known as scallions, chopped
- Chicken Broth – Use vegetable broth for a vegetarian dish. I use Pacific brand as it’s not overly salty.
- Slivered Almonds – Toast in the oven or in a skillet to bring out their essential oils for more flavor
When planning a dinner menu, whether for a big family gathering or a dinner party, I love easy, make-ahead dishes. I love to focus on an unforgettable entree and a spectacular dessert. The rest should be delicious, memorable, yet easy! So it’s great to have a handful of terrific side dishes that can practically be made blindfolded. Well, maybe not that easy since there is some mushroom sauteing involved!
- The almonds can be toasted ahead of time, then the rice, mushrooms, onions, and season cooked in butter, before pouring it all into a baking dish.
- It’s easy to tweak to your taste. Don’t like almonds? Leave them out. Love mushrooms? Add another variety to the mix.
- The broth and almonds are added, then the whole shebang is popped into the oven. As Ina would say, “How easy is that???”
Frequently Asked Questions
According to the Food Lover’s Companion, pilaf is a rice or bulghur dish that originated in the Near East. It’s made by browning the rice in butter or oil before cooking it in broth. There are often other additions like vegetables or proteins like meat or poultry. It can be eaten as a side dish or entree.
Pilaf bakes into a dryer, loose-grained rice dish whereas risotto is made with European rice, Arborio, which is starchier, a smaller grain, and round. Much more liquid is used to make risotto compared to pilaf and the results are much creamier.
Long grain rice like Jasmine or Basmati is best for pilaf.
You May Also Like
Do you have a favorite, easy side dish? Any delicious, simple rice recipes?
- Bacon Mushroom Risotto is another marvelous side dish, but it does require a little tending time, so it’s best paired with an easy entree.
- Cheesy Spinach Rice
- French Potato Gratin
- Cheesy Garlic Bread
- Herb Garlic Bread
- German Spaetzel
- More Side Dish Recipes
Italian Rice Pilaf with Toasted Almonds
An easy rice pilaf that's perfect to round out nearly any meal!
- 1/2 cup (1 stick) butter
- 1 cup rice (I use long grain)
- 1 cup sliced mushrooms
- 1/2 cup diced red bell pepper
- 1 teaspoon Italian seasoning
- 3/4 cup chopped green onions, plus more to garnish if desired
- 2 2/3 cups chicken broth (use vegetable broth for a vegetarian dish)
- 3/4 cup slivered almonds, toasted
- Preheat oven to 325 degrees. Grease a 2 quart baking dish. Set aside.
- Met butter in a large skillet. Stir in rice, mushrooms, bell pepper, Italian seasoning and green onions. Stir and cook until the mushrooms are tender.
- Pour rice mixture into baking dish. Stir in broth and almonds.Cover tightly with foil and bake for 1 hour. Check to see if rice is cooked and broth is absorbed. Cook longer if needed.
Amount Per Serving: Calories: 349Total Fat: 22gSaturated Fat: 10gTrans Fat: 1gCholesterol: 41mgSodium: 177mgCarbohydrates: 32gFiber: 2gSugar: 2gProtein: 5g
27 Comments on “Italian Rice Pilaf with Toasted Almonds”
Junior League cookbooks are the best. I have quite a collection and pick one up whenever we travel. (Just haven’t made it to Indianapolis yet. ) L)
What a delicious result for a nice and easy process! Love this idea.
I find pilafs to be one pot comfort meals and this one looks absolutely delicious.
Love those colours, babe! xoxo
Sounds like a wonderful side dish. It looks very stunning, I can see why it would be perfect for company.
I still can’t believe this is baked. I definitely have to try this recipe.
OH WOW this looks absolutely stunning. I Love alll the flavours and colour in this dish.
Lizzy I love rice with toasted almonds. This sounds amazing !
This looks and sounds wonderful Liz. I love the delicious combination of ingredients. And yes, it would be perfect for a dinner party!
I could eat rice every night of the week. Can’t wait to try this on my family!
This is such a pretty side dish. So perfect for Labor Day festivities!
Such incredible flavors! I especially love the toasted almonds. Can’t wait to try this.
So many great flavors! Colorful and so tasty!
make ahead dishes are so handy, too. I love the addition of mushrooms to this pilaf!
I love slow cooked rice, this is a wonderful dish!
This pilaf looks lovely!
this looks like a perfect side dish with any meal I would cook! love this!
The word pilaf makes me hungry. I’ve been a rice ultra fan forever, and always remember a dish I ate growing up that was made in the stove, similar to this one. In the oven it’s much easier! You made me remember a junior league book I had; I wonder what became of it. Have a great week Liz!
What are those red dices on top? Paparika or tomatoes?
Red bell peppers, Angie 🙂
A baked rice pilaf…now this is really fun, easy, and not to mention it’s so delicious too.