Name: Rice and Noodle Pilaf with Toasted Almonds
Cook time: 15 min
Total time: 50 min
Yield: Makes 8 servings
Ingredients: 1/2 stick unsalted butter; 1 cup orzo; 1 1/2 cups long-grain white rice; 2 (4-inch) strips lemon zest; 1 Turkish bay leaf or 1/2 California; 1 (3- to 4-inch) cinnamon stick; 5 1/2 cups water; 1/2 cup whole almonds with skins (2 1/2 ounces), toasted and coarsely chopped

Image may contain Furniture Chair Dining Table Table Food Bread Meal Pizza and Home Decor

Rice and Noodle Pilaf with Toasted AlmondsRomulo Yanes

Since sautéing orzo in butter gives it a nutty taste and toasting almonds makes them buttery, it should be no surprise that the two ingredients are perfectly complementary in this pilaf.

Cooks' notes:

· Almonds can be toasted 2 days ahead and kept, covered, at room temperature. · Pilaf, without almonds, can be made 1 day ahead and spread in a 13- by 9-inch baking pan. Cool in pan, uncovered, then chill, covered. Bring to room temperature and sprinkle about 2/3 cup water over top, then reheat, tightly covered with foil, in a 350°F oven, about 25 minutes.

Recipe notes

Caramelized Onion Pasta

Turn humble onions into this thrifty yet luxe pasta dinner.

Our Favorite French Onion Soup

Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.

Golden Mushroom Soup With Orzo & a Pat of Butter

This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.

Classic French Bouillabaisse With Rouille

This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.

Béchamel Sauce

This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.

Mascarpone Cheesecake

An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.

Crème Anglaise

The silky French vanilla sauce that goes with everything.

Butternut Squash–Kale Salad With Roasted Garlic Vinaigrette

Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.