Source: Stop and Smell the Rosemary

Almond and Red Grape Pilaf
A delicious dish!
Serves: 6
Prep Time: 20 minutes
Cook Time: 25 minutes


4 tablespoons unsalted butter
2 tablespoons onion, minced
2 cups celery, chopped
1 cup long grain rice, raw, white
1 teaspoon salt
1 1/2 cups chicken broth
1 1/2 tablespoon fresh chervil, chopped
1 1/2 tablespoons marjoram, minced, fresh
freshly ground pepper
1 cup slivered almonds, toasted
1 1/2 cups red seedless grapes, halved

Melt butter in a large skillet. Add onion, celery, and rice. Cook and stir over medium heat, 3 to 5 minutes, or until rice becomes a pale wheat color. Add salt and chicken broth. Cover. Simmer over low heat 25 minutes, or until all liquid is absorbed. Remove pan from heat. Stir in chervil and marjoram. Season with pepper. Gently stir in almonds and grapes until combined. Serve immediately.