EVERYDAY WHOLE-FOOD RECIPE

White Rice Pilaf with Almonds, Herbs & Bone Broth

A warmly spiced rice pilaf with toasted almonds, fresh herbs and cooling Greek yoghurt.

This simple pilaf can accompany meat, fish, legumes or vegetables, or become a light meal with Greek yoghurt and fresh herbs. Bone broth adds savoury depth, while cardamom and cinnamon bring gentle warmth.

Serves 6 as a side  |  Preparation 15 minutes  |  Cooking 25-30 minutes

Ingredients

·       2 cups (400 g) medium-grain white rice

·       2 teaspoons extra-virgin olive oil

·       1/2 cup finely chopped onion

·       3 green cardamom pods, lightly crushed, or 1/8 teaspoon ground cardamom

·       1 cinnamon stick, or 1/8 teaspoon ground cinnamon

·       1/4 teaspoon ground white pepper

·       2 cups (500 ml) prepared bone broth

·       2 cups (500 ml) filtered water

·       1/2 teaspoon fine sea salt, or to taste

·       2 tablespoons blanched slivered almonds

·       1/3 cup currants or raisins, optional

·       1/2 cup chopped flat-leaf parsley, coriander, mint or a mixture, to serve

·       Greek yoghurt, to serve, optional

Method

·       Rinse the rice under cold running water until the water is mostly clear, then drain well.

·       Heat the olive oil in a frying pan over medium heat. Add the onion and cook for 4-5 minutes, stirring, until soft and translucent.

·       Add the cardamom, cinnamon and white pepper. Stir for 30 seconds, then add the drained rice and cook for 1 minute, stirring gently to coat the grains.

·       Transfer the rice mixture to a rice cooker. Add the prepared bone broth, filtered water, salt and currants or raisins, if using. Stir once, close the lid and cook using the standard white-rice setting.

·       While the rice cooks, toast the almonds in a dry frying pan over medium-low heat for 2-3 minutes, stirring frequently, until lightly golden. Transfer them to a plate immediately.

·       When the rice cooker switches to warm, leave the rice covered for 10 minutes. Remove the cinnamon stick and cardamom pods, then fluff the rice gently with a fork.

·       Transfer to a serving bowl. Scatter over the toasted almonds and fresh herbs, and serve with Greek yoghurt if desired.

Kitchen note: Rice cookers vary. If your model recommends a different liquid ratio for 2 cups of medium-grain rice, follow the manufacturer's guidance and divide the required liquid equally between prepared bone broth and water.

Serving idea: The almonds add crunch, the herbs bring freshness and the yoghurt adds a cool contrast. Use Broth & Co Beefy Bone Broth Powder prepared according to the pack directions, or choose another Broth & Co broth that suits the meal.

For more ideas, explore the collection of nourishing recipes and Mediterranean Bone Broth Recipes.