Well, if you want your house to smell amazing, start a pot of this rice. I can’t think of a better dinner time scent than rice simmering in chicken stock. Add some cheese and herbs and, well, I think that’s what my heaven will smell like. That or freshly baked bread. It would be a toss up.
It is crucial to use fresh Parmesan here. The powder in that plastic can just won’t cut it. While I love that stuff on my spaghetti, it would get lost in this dish.
The original recipe called for toasted almond slices but I had just used up the last of mine in a batch of granola so I didn’t use them. I will next time.
Parmesan Rice Pilaf
Adapted from here
2 T butter
2 cups brown rice
3 T freshly grated Parmesan cheese
1/2 t Italian herbs
1 t parsley flakes (fresh would be better)
1 t garlic salt
3 cups chicken stock
1/4 cup sliced almonds, toasted
In a large sauce pan, melt the butter. Add the rice and toast for a few minutes. Add the cheese, herbs, and garlic salt. Give it a good stir. Pour in the chicken stock, cover the pot, and bring to a boil. Reduce heat to very low and simmer for 45 to 60 minutes or until the rice is soft and the liquid is absorbed.
Turn off heat and let sit for a few more minutes. Top with extra Parmesan cheese and toasted almonds, if using. Serve immediately.