Prep Time:
10 mins
Cook Time:
35 mins
Additional Time:
10 mins
Total Time:
55 mins
Servings:
12
Yield:
6 cups
Ingredients
Directions
Fill a large bowl with water. Add rice and let soak for 10 minutes; drain and rinse until water runs clear.
Heat 1/4 cup butter and 2 tablespoons olive oil in a skillet over medium heat; cook and stir orzo in hot butter-oil mixture until lightly browned, about 5 minutes. Add drained rice and increase heat to medium-high. Cook and stir orzo-rice mixture until rice is coated in butter-oil mixture and starts to turn translucent, about 5 minutes.
Pour 4 cups water over rice mixture and add salt; stir and bring to a boil. Cover the skillet, reduce heat to low, and simmer until rice is fluffy and tender yet firm, about 20 minutes.
Meanwhile, heat remaining 2 tablespoons olive oil in a separate skillet over medium heat; cook and stir almonds until toasted and fragrant, about 5 minutes. Stir in remaining 1/4 cup butter and tahini until almonds are evenly coated.
Mix almond mixture into rice mixture.
Nutrition Facts (per serving)
203
Calories
13g
Fat
18g
Carbs
3g
Protein
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