• 1-½ tablespoon butter
  • 2 shallots, minced
  • 3 tablespoons finely chopped almonds and 2 tbsp coarsly-chopped almonds
  • 1 teaspoon minced fresh rosemary
  • 1 cup long-grain rice
  • 1 tablespoon dry white wine
  • 2 cups chicken broth
  • ½ teaspoon freshly ground pepper
  • ½ teaspoon salt
  • 4 ripe but firm fresh figs, stemmed and chopped


Melt the butter in a saucepan over medium-high heat, and sautee the shallots and finely-chopped almonds, stirring frequently, for 2 minutes. Add the rosemary and rice, and sautee for about a minute until the rice glistens.

Add the wine to deglaze, then add the broth, pepper and salt. Bring to a boil, reduce heat to low, and simmer for 10 minutes. Gently stir in the figs, cover, and cook for another 10 minutes.

Remove from heat, let stand for 5 minutes, and garnish with coarsely-chopped almonds.

Healthy, Low Cholesterol, Low Fat, Low Saturated Fat, Rices, Side Dishes
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