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Aunt Mary's pilaf with topping

Aunt Mary's pilaf with topping
Glenn Koenig / Los Angeles Times

Like many women, I had a secret list of requirements that my future husband would have to meet before I married him. At the top of the list? He had to love food. In my Mexican family, food has always ... Read more

Total time: 35 minutes | Serves 4 to 6
  • 1/2 cup (1 stick) butter, divided
  • 2 cups converted rice
  • 4 1/2 cups chicken broth
  • 1 cup slivered almonds
  • 1 cup chopped dates

Step 1In a medium, heavy-bottom saucepan, melt one-quarter cup (one-half stick) butter over medium heat. Stir in the rice and stir to coat, then stir in the chicken broth. Bring the broth to a boil over high heat, then reduce and cook the rice, covered, at a gentle simmer until the liquid is absorbed, about 15 minutes. Remove from heat, place a paper towel over the pan and set aside for 10 to 15 minutes.

Step 2While the rice is cooking, make the topping: Melt the remaining one-quarter cup (one-half stick) butter over medium-low heat. Stir in the almonds and cook, stirring occasionally, until the almonds are toasted to a golden brown, about 8 minutes. Stir in the dates and continue cooking, stirring frequently, until the dates are heated through, about 2 minutes.

Step 3Mound the rice neatly on a serving platter, and sprinkle over the topping. Serve immediately.


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