Almond Pilaf With Sherry Recipe
Ingredients
| Blanched almonds | 1/2 Cup (16 tbs) | |
| 1/2 cup 1-inch lengths of dry vermicelli | ||
| Butter/Margarine | 1/4 Cup (16 tbs) | |
| 1 cup long-grain white rice | ||
| 11/4 cups regular-strength chicken broth | ||
| 3/4 cup cream sherry | ||
| Tarragon | 1 1/2 Teaspoon | |
| Or 1 tablespoon chopped | ||
| Fresh tarragon | ||
| Tarragon sprigs | ||
Directions
Toast almonds in a wide frying pan over medium heat until golden brown about 4 minutes, stirring.
Remove from pan and set aside.
Add vermicelli to pan and stir until golden brown about 2 minutes; remove from pan and set aside.
Add butter and rice to pan; cook, stirring, until rice is lightly toasted about 3 minutes.
Add broth, sherry, dry tarragon, and vermicelli.
Bring mixture to a boil; reduce heat, cover, and simmer until rice is tender to bite about 20 minutes.
Sprinkle with almonds and garnish with tarragon sprigs, if desired.
Remove from pan and set aside.
Add vermicelli to pan and stir until golden brown about 2 minutes; remove from pan and set aside.
Add butter and rice to pan; cook, stirring, until rice is lightly toasted about 3 minutes.
Add broth, sherry, dry tarragon, and vermicelli.
Bring mixture to a boil; reduce heat, cover, and simmer until rice is tender to bite about 20 minutes.
Sprinkle with almonds and garnish with tarragon sprigs, if desired.
Chef
