Rice Pilaf Amandine

Recipe adapted from The Food Network Magazine - Jan/Feb 2012 issue

Yield:  6 servings

Ingredients:

1/3 cup sliced almonds

Kosher salt

1/2 pound haricots verts, cut into 1-inch pieces

1 Tbsp unsalted butter

1/2 medium onion, finely chopped

1 cup uncooked, brown rice

2 cups low-sodium chicken broth

1 bay leaf

1 wide strip lemon zest

1 tsp fresh lemon juice

Freshly ground pepper

Directions:

Preheat the oven to 350 degrees F.  Spread the almonds on a baking sheet and bake until golden brown, about 6 minutes.  Transfer to a small bowl and let cool.

Bring a saucepan of salted water to a boil.  Add the haricots verts and cook until crisp-tender, about 3 minutes.  Drain and rinse under cold water.  Wipe out the saucepan.  

Melt the butter in the saucepan over medium-high heat.  Add the onion, season with salt and cook, stirring occasionally, until soft, about 4 minutes.  Add the rice and cook, stirring, until lightly toasted, 1 to 3 minutes.  Add the chicken broth, bay leaf, and lemon zest and bring to a boil.  Reduce the heat to low; cover and simmer until the liquid is absorbed, about 45 minutes.  Remove from the heat; add the haricots verts, cover and let stand 5 minutes.  Uncover and stir in the lemon juice,  half of the almonds, and pepper to taste.  Remove the bay leaf.  Transfer the rice to a serving bowl and top with the remaining almonds.