You’re grilling some steaks or baking some chicken and don’t know what to serve on the side? Try out this simple
clone for a dish that’s served along with several of Applebee’s entrees. Since the recipe requires converted rice (because instant rice is gross) you have to plan ahead about 25 minutes to give the rice time to cook. It’s worth the wait. The secret to an authentic, great-tasting rice pilaf is sautéing the uncooked rice kernels in butter first, before
adding the liquid—in this case chicken broth. Then, as the rice is cooking, you have plenty of time to saute the
almonds, celery, and onions that are tossed into the rice at the end.

Serves 4.

INGREDIENTS

• 3 tablespoons butter
• 1 cup uncooked converted rice
• 2¼ cups chicken broth
• ⅛ teaspoon salt
• ¼ cup sliced or slivered almonds
• ¼ cup diced celery
• ¼ cup diced onion
• 1 teaspoon dried parsley

INSTRUCTIONS

1. Melt 2 tablespoons butter over medium heat in a medium saucepan with a lid.
2. Add 1 cup uncooked converted rice and saute rice for 2 to 4 minutes in the butter or until some of the rice begins to turn light brown.
3. While the rice is cooking, heat chicken broth on high in the microwave for 3 to 4 minutes or until the broth begins to bubble.
4. When the rice begins to brown, quickly add the hot stock and salt to the pan.
5. Cover the pan, reduce heat to low and simmer rice for 20 minutes.
6. As the rice cooks, melt remaining 1 tablespoon butter in a medium skillet over medium heat.
7. Add almonds and saute for 1 to 2 minutes or until the almonds begin to brown.
8. Add celery and onion and saute for another couple of minutes or until the onion begins to turn translucent.
9. When the rice has cooked for 20 minutes, remove it from the heat.
10. Add almonds, celery, onion, and parsley to the rice, then let it sit, covered, for 5 minutes or until the remaining liquid is absorbed.
11. Serve hot.