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1 1/2 cups
uncooked rice
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1 1/2 teaspoons
salt
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1/2 cup
whole almonds
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1 cup
loosely packed cilantro leaves
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1/4 cup
sliced shallots
Tools for Shallots Options
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2 tablespoons
fresh lime juice
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1 tablespoon
olive oil
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1/4 cup
finely sliced scallion rings
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Equipment List:
Cooking Instructions
In a heavy saucepan over medium-high heat, bring the rice, 2 cups water, and the salt to a boil. Reduce the heat to a simmer and cover with a tight-fitting lid. Cook for 20 minutes, until the rice is tender.
Preheat the oven to 375 F.
Spread the almonds on a rimmed baking sheet. Bake for 8 minutes, until toasted and fragrant. Remove from the oven and allow to cool.
Place the almonds, cilantro, shallots, lime juice, and oil in the bowl of a food processor fitted with the metal blade. Pulse to combine and roughly chop. Toss the mixture with the hot rice. Garnish with the scallions.
Serves 4
chefs™ Kitchen