Description

A flavorful tangerine and almond rice pilaf recipe that combines zesty citrus with nutty crunch. This easy-to-make dish is perfect as a side or a vegetarian main course.

Ingredients

Scale

1 cup long-grain rice
2 cups vegetable broth
2 ripe tangerines (zest and juice)
1/2 cup sliced almonds (toasted)
2 green onions (thinly sliced)
2 tbsp olive oil

Instructions

Rinse the long-grain rice under cold water until the water runs clear.
In a saucepan, heat olive oil over medium heat. Add green onions and sauté for 2 minutes until soft.
Stir in the rinsed rice and toast for about 3 minutes until slightly translucent.
Pour in vegetable broth, tangerine zest, and juice. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
After cooking, let it sit covered for another 5 minutes.
Fluff with a fork and fold in toasted almonds before serving.

Notes

Toast almonds before adding for enhanced flavor and aroma.
Do not overcook the rice; aim for al dente.
Tangerine zest is key for brightening the dish.
Feel free to substitute almonds with other nuts like pistachios or walnuts.
Add dried cranberries for extra sweetness.
A pinch of cinnamon or cardamom can elevate the flavors.
Store leftovers in an airtight container in the fridge for up to four days.
Reheat by adding a splash of water and microwaving or warming on the stovetop.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Side Dish
Method: Sautéing
Cuisine: Mediterranean

Nutrition

Serving Size: 1 cup (200g)
Calories: 290
Sugar: 6g
Sodium: 350mg
Fat: 12g
Saturated Fat: 1g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 3g
Protein: 6g
Cholesterol: 0mg

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