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Almond Pilaf With Sherry Recipe
|Slivered blanched almonds||1⁄2 Cup (8 tbs)|
|Dry vermicelli||1⁄2 Cup (8 tbs) (1-Inch Lengths)|
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Long-grain white rice||1 Cup (16 tbs)|
|Regular-strength chicken broth||1 1⁄4 Cup (20 tbs)|
|Cream sherry||3⁄4 Cup (12 tbs)|
|Dry tarragon/1 tablespoon chopped fresh tarragon||1 1⁄2 Teaspoon|
Serving size: Complete recipe
Calories 2019 Calories from Fat 709
% Daily Value*
Total Fat 79 g121.2%
Saturated Fat 31.4 g156.9%
Trans Fat 0 g
Cholesterol 121 mg40.3%
Sodium 810.9 mg33.8%
Total Carbohydrates 244 g81.2%
Dietary Fiber 11.6 g46.6%
Sugars 20.2 g
Protein 38 g76.8%
Vitamin A 35.3% Vitamin C 7.1%
Calcium 29.7% Iron 44.3%
*Based on a 2000 Calorie diet
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.