Ingredients
2 tablespoons unsalted butter
1 shallot, minced
1 cup long-grain white rice
Coarse salt and ground pepper
1 dried bay leaf
1 3/4 cups hot water
3/4 cup frozen peas
3 tablespoons chopped almonds
Preparation
In a medium saucepan, melt butter over medium heat. Add shallot and cook until softened, 3 minutes. Add rice and cook, stirring, until fragrant and toasted, 2 minutes. Season with salt and pepper and add bay leaf and hot water. Bring to a boil over high; reduce to a simmer, cover, and cook 15 minutes. Add peas and almonds. Cover and cook until peas are warm and water is absorbed, 5 minutes. Fluff with a fork and serve.
