Name: Rice and Noodle Pilaf with Toasted Almonds
Cook time: 15 min
Total time: 50 min
Yield: Makes 8 servings
Ingredients: 1/2 stick unsalted butter; 1 cup orzo; 1 1/2 cups long-grain white rice; 2 (4-inch) strips lemon zest; 1 Turkish bay leaf or 1/2 California; 1 (3- to 4-inch) cinnamon stick; 5 1/2 cups water; 1/2 cup whole almonds with skins (2 1/2 ounces), toasted and coarsely chopped

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Rice and Noodle Pilaf with Toasted AlmondsRomulo Yanes

Since sautéing orzo in butter gives it a nutty taste and toasting almonds makes them buttery, it should be no surprise that the two ingredients are perfectly complementary in this pilaf.

Cooks' notes:

· Almonds can be toasted 2 days ahead and kept, covered, at room temperature. · Pilaf, without almonds, can be made 1 day ahead and spread in a 13- by 9-inch baking pan. Cool in pan, uncovered, then chill, covered. Bring to room temperature and sprinkle about 2/3 cup water over top, then reheat, tightly covered with foil, in a 350°F oven, about 25 minutes.