Instant Dutch Oven - Almond Rice Pilaf


  • 1 1/2 cup long grain white rice
  • 1 1/2 tbsp butter
  • 1 tbsp olive oil
  • 3 1/2 oz Blanched whole almonds
  • 2 cups chicken broth
  • 1 1/2 tbsp Dried currants
  • 1/4 cup fresh dill
  • 3 cups Water
  • 1 tbsp salt
  • Soak rice with 2.5 cups of hot water for at least 1 hour. Then rinse well and drain.
  • Soak currants with the remaining 1/2 cup hot water for 1 hour. Then drain.
  • Select Sear/Sauté and set time to 15 minutes. Press START
  • With the Add Food sign, add almonds and brown for 2-3 minutes by stirring once or twice until nice golden-brown spots form in the middle of the nuts. Avoid stirring often.
  • Add butter and olive oil. Stir.
  • Add rice and sauté until transparent for around 3 minutes.
  • Add currants, salt and chicken broth. Stir. When the chicken stock starts boiling, close the lid. Press CANCEL.
  • Select Manual Mode 1 and set the temperature to 203°F and set the time to 50 minutes.
  • When cooking time is complete, let pilaf rest for 10 minutes (optional).
  • Remove the lid and add chopped dill to rice. Gently fluff to combine. Season to taste with salt and pepper.
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