RICE AND NOODLE PILAF WITH TOASTED ALMONDS

Rice and Noodle Pilaf with Toasted Almonds image

Provided by Ruth Cousineau

Yield Makes 8 servings

Number Of Ingredients 8

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

Steps:

Melt butter in a 4- to 5-quart heavy pot over medium heat and stir in orzo. Cook, stirring frequently, until orzo is golden, about 5 minutes. Add rice, stirring until coated with butter, then add zest, bay leaf, cinnamon stick, water, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper. Bring to a boil, uncovered, then cover tightly and cook over low heat until water is absorbed and rice and orzo are tender, 25 to 30 minutes. Remove from heat and let stand, covered, 5 minutes.
Fluff pilaf with a fork and spoon into a bowl, discarding zest, bay leaf, and cinnamon stick. Serve pilaf with almonds sprinkled on top.