Home >> Recipes >> Applebee'sŪ >> Applebee's Almond Rice Pilaf Copycat Recipe  
Applebee's Almond Rice Pilaf Copycat Recipe
Applebee's Almond Rice Pilaf
By Todd Wilbur

Recipe Type: Side Dish
Calories: 309
Cook Time: 50 minutes
Recipe Rating: 4.9 (7 reviews)
 
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 sauteing 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.

Source: Top Secret Restaurant Recipes 2 by Todd Wilbur.

3 tablespoons butter
1 cup uncooked converted rice
2 1/4 cups chicken broth
1/8 teaspoon salt
1/3 cup sliced or slivered almonds
1/4 cup diced celery
1/4 cup diced onion
1 teaspoon minced parsley

1. Melt 2 tablespoons butter over medium heat in a medium saucepan. Be sure to use a saucepan with a lid. Add 1 cup uncooked converted rice and saute the rice for 2 to 4 minutes in the butter or until some of the rice begins to turn light brown. As the rice is cooking, heat the chicken broth on high in microwave for 3 to 4 minutes or until the broth begins to bubble. When the rice begins to brown, quickly add the hot stock and salt to the pan. Cover the pan, reduce the heat to low and simmer for 20 minutes.

2. As the rice cooks, melt the remaining 1 tablespoon butter in a medium skillet over medium heat. Add the almonds and saute for 1 to 2 minutes or until the almonds begin to brown. Add the celery and onion and saute for another couple minutes or until the onion begins to turn translucent.

3. When the rice has cooked for 20 minutes, remove it from the heat. Add almonds, celery, onion, and parsley to the rice, then let it sit, covered, for 5 minutes or until the remaining liquid is absorbed.

Serves 4.





        
Lora  
Submitted on: 04/18/10
This is THE BEST rice recipe I've ever tried. My family loves it with stir fry and as a side dish to chicken and fish dishes. Make it once and you'll be sold!
Krystal  
Submitted on: 03/04/10
Awesome recipe! I've made this a few times already, and love it every time!
Lisa  
Submitted on: 08/17/08
Delicious! Even my hubby loved it, and he's leery of anything smacking of "different" (at least at home - he'll try new things at restaurants).
Carem  
Submitted on: 09/13/06
Coming from a Lebanese family my mother was skeptical about a pilaf from the "All-America" Applebee's but it was a big hit with my father and sisters
Ron  
Submitted on: 07/05/06
Great recipe - thoroughly enjoyed. Shortcut: Instead of steaming the veggies I placed on a plate with cling wrap over and microwaved about 2 minutes until red pepper just started to soften.
Samantha  
Submitted on: 11/22/05
Me and my family, LOVED it.
Candello  
Submitted on: 07/18/05
My husband loved this recipe.