Looking for a great side dish is always a challenge, especially for picky eaters like my son.

Recently, I came across this recipe in the Kosher Palette, written by Susan Fishbein.

I immediately knew that this was a recipe he would enjoy. It was simple, with fresh ingredients.

The original recipe included mushrooms, (which I knew he doesn’t like). It also had another version that included slivered almonds. I chose to toast the almonds and it was a “winner”.

This was an easy, delicious dish that I will definitely make again.

It is probably just as appetizing with the mushrooms. If you would like to include the mushrooms, add 8 ounces of mushrooms when you add the rice and chicken broth.

This is a “must try” for all and I hope that you do!

Ingredients for the Rice Pilaf

8 tbsp. (1 Stick) of margarine or butter
1 medium onion, chopped
1 shallot, finely chopped
1 (or 2) garlic clove, minced
1 cup of fine egg noodles, uncooked
2 cups long-grained white rice, uncooked
4 cups of chicken broth
1 cup of slivered almonds, toasted
1 tsp. kosher salt
1/2 tsp. pepper
1/4 cup of fresh parsley for garnish

To toast the almond slivers

Preheat oven to 400.

Lay almond slivers out in baking pan.

Place in oven. SET YOUR TIMER for 7-8 minutes.

When timer sounds, immediately take the almonds out of the oven.

Set aside.

In a large skillet, melt the margarine (or butter) over medium-low heat.

Turn the heat up to medium and add the onions and the shallots.

Sauté for 5-7 minutes or until golden, but not brown.

Add the garlic and cook for 1 more minute.

Stir in the noodles and sauté until lightly brown.

Add in the rice and  chicken broth.

Cover the pan tightly and turn the flame down to low.

Let it cook for 30-40 minutes until all the liquid is absorbed.

Season with the salt and pepper.

Add the almonds.

Garnish with the parsley.

It’s that simple!