As promised in my previous chicken piccata post, this is my favorite herbed basmati rice recipe.  Yes, it does require a few additional steps, but it’s worth it.  I usually make a big batch, it reheats wonderfully.  Trust me, this rice is very flavorful.  And doesn’t it look terrific?!

My chicken piccata recipe can be found here http://feastsandfotos.wordpress.com/2009/08/06/chicken-piccata/

Here’s what you will need to serve 4 people…

Recipe

2 tablespoons butter

1 small onion, chopped fine

1 cup basmati rice

2 garlic cloves, minced

1 teaspoon fresh thyme, chopped

1 large bay leaf

1 3/4 cups low-sodium chicken broth

1/2 cup sliced almonds, toasted

1/4 cup chopped parsley

Salt & pepper, to taste.

Method

Melt the butter in a large pot over medium heat.  Cook onion with salt and pepper until just softened, about 3 minutes.  Add rice and cook, stirring frequently, until edges begin to turn translucent, roughly 2 minutes.  Add garlic, thyme and bay leaf and cook, stirring constantly, until frangrant, about 30 seconds.

Stir in broth and bring to a boil.  Cover, reduce heat to low and cook until liquid is absorbed, about 20 minutes.  Remove from heat and let stand, covered for 10 minutes.

Discard bay leaf and fluff with a fork.  Stir in almonds and parsley.