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