Almond Rice Pilaf

Whole grains contain the whole grain kernel. Refined grains have been put through a process that removes the fiber, iron, and many B vitamins. Iron and B vitamins are often added back into refined products, but fiber is not. 

Almond Rice Pilaf
Yield: 6 servings
  • 1 Tablespoon butter or margarine
  • ½ cup onion, scrubbed with clean vegetable brush under running water, finely chopped
  • 1 ½ cups water
  • 2 chicken bouillon cubes
  • 1 ½ cups instant rice, uncooked
  • 2 Tablespoons slivered almonds or sunflower seeds (can add more to taste if desired)


  1. Wash hands with soap and water.
  2. In a medium saucepan, melt butter, add onions and saute until tender.
  3. Add water and bring to a boil.
  4. Add bouillon cubes and stir to dissolve.
  5. Stir in rice and slivered almonds. Cover and remove from heat. Let stand 5 minutes.
  6. Fluff with fork and serve.
  7. Store leftovers in a sealed container in the refrigerator for up to 4 days.
  • May substitute 2 cups chicken broth for the water and bouillon cubes.
  • Consider adding some fresh or frozen vegetables like carrots or peas.

Nutrition Information:

  • Serving Size (1/6 of recipe):
  • Calories 80
  • Total Fat 3.5g
  • Saturated Fat 1.5g
  • Cholesterol 5mg
  • Sodium 125mg
  • Total Carbohydrates 11g
  • Fiber <1g
  • Total Sugars 1g
  • Protein 2g
  • Vitamin A 2%
  • Vitamin C 2%
  • Calcium 2%
  • Iron 2%