Bobby's Almond Rice Pilaf and Tilapia with Carrot, Zucchini, Squash Ribbons - Blast from the Past

Melt 2 tablespoons of butter in a pot.

Add chopped onions to the melted butter and sauté until fragrant.

Add 1/3 cup of slivered almonds to the onions and brown them together for a minute.

Stir in 1 cup of long grain white rice and mix well.

Pour in 2 cups of chicken broth and bring to a simmer.

Reduce heat to low and cover, cooking for 15 to 20 minutes until rice is done.

Season 4 tilapia fillets with salt on both sides and add black pepper.

Squeeze lime juice over the seasoned tilapia fillets.

Spray a 12-inch cast iron skillet with cooking spray to prevent sticking.

Place the tilapia fillets in the skillet and add a pat of butter on each piece.

Bake the fish in the oven at 375°F for 8 to 12 minutes until cooked through.

Use a mandolin to create thin ribbons of zucchini and squash, or peel them into strips.

Chop 2 cloves of garlic.

Peel the carrot and slice it into ribbons.

In a skillet, melt 2 tablespoons of butter over medium heat.

Add the carrot ribbons to the skillet and sauté for a few minutes.

Add the garlic to the skillet and sauté until fragrant.

Toss in the zucchini and squash ribbons and sauté until tender.

Season the vegetables with salt and pepper, and add chopped fresh parsley for color.

Equipment Needed

Spice Level:

Dietary