Lemon-Basil Rice Pilaf with Toasted Almonds

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Fluffy rice pilaf infused with bright lemon zest and fresh basil, topped with crunchy toasted almonds for a refreshing sour-savory side. This Mediterranean-inspired rice and grain recipe, ready in about 30 minutes, pairs basmati rice, vegetable broth, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 20 min Serves 4 Mediterranean cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Rinse 1 1/2 cups basmati rice under cold water until water runs clear, then drain well.
  2. Step 2: Heat 2 tbsp olive oil in a medium saucepan over medium heat. Add 1 small diced onion (about 1/2 cup) and sauté for 4-5 minutes until translucent and fragrant.
  3. Step 3: Add the drained rice to the pan and stir continuously for 2 minutes until the rice is lightly toasted and coated with oil.
  4. Step 4: Pour in 3 cups vegetable broth, then season with 1 tsp salt and 1/4 tsp black pepper. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 15 minutes until rice is tender and liquid is absorbed.
  5. Step 5: Remove from heat, fluff the rice with a fork, then stir in 1 tbsp fresh lemon zest, 2 tbsp fresh lemon juice, and 1/4 cup chopped fresh basil.
  6. Step 6: Transfer to a serving dish and sprinkle 1/3 cup toasted sliced almonds on top for a crunchy finish.

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