I’m a huge fan of rice, it’s such a versatile side dish. Unfortunately, rice can be overlooked sometimes because it can tend to be boring. The best way to keep rice interesting is by mixing lots of different ingredients to change the personality of your rice. This toasted almond scallion rice was inspired by my Sesame Ginger Salmon recipe. I needed a side dish with some personality that would match will with the Asian flavors of the salmon. This rice was the perfect fit. The fluffy basmati rice and pungent scallion pairs perfectly with the aromantic sesame seeds and crunchy almonds. It’s a perfect harmony of textures and flavors; this toasted almond scallion rice would go well with lots of different dishes, from Roast Chicken to Grilled Lamb and more. The possibilities are truly endless.
2 cups low-sodium chicken broth
3 scallions, sliced into rings
1 tablespoon sesame seeds, toasted
1/2 cup slivered almonds, toasted
salt, to taste
Pour the chicken broth into a caldero or other heavy bottom pot. Bring the broth to a boil, then season with a generous pinch of salt.
Add the rice, then lower the heat to simmer and cook the rice until it’s fluffy and tender, about 20-25 minutes.
Add the toasted sesame seeds, toasted almond slivers and sliced scallions.
Toss to combine.
Serve warm, with my Sesame Ginger Salmon.
- 1 cup uncooked basmati rice
- 2 cups low-sodium chicken broth
- 3 scallions, sliced into rings
- 1 tablespoon sesame seeds, toasted
- ½ cup slivered almonds, toasted
- salt, to taste
- Pour the chicken broth into a caldero or other heavy bottom pot.
- Bring the broth to a boil, then season with a generous pinch of salt.
- Add the rice, then lower the heat to simmer and cook the rice until it's fluffy and tender, about 20-25 minutes.
- Remove the rice from the heat.
- Combine the rice with the toasted sesame seeds, toasted almond slivers and sliced scallions.
- Toss to combine, and serve warm.
