Pilaf "Amandine"

Ingredients:

• 250 g green beans, cut into 2.5 cm pieces
• 1.5 cups blanched long-grain rice
• 1/8 cup sliced ​​almonds
• 1 tbsp (15 g) butter
• Half an onion, finely chopped
• 2 3/4 cups chicken broth
• Peel of 1 lemon, cut into wide strips
• 1 teaspoon freshly squeezed lemon juice
• 1 bay leaf
• Salt and freshly ground pepper

Preparation:

1. Preheat oven to 180°C. Spread the almonds in an even layer on a baking sheet and bake until golden brown, about 6 minutes. Transfer the almonds to a bowl and let cool.
2. Bring a saucepan of salted water to a boil. Add the green beans and cook until tender, about 3 minutes. Drain and rinse the beans under cold water. Wipe the saucepan dry.
3. Melt the butter in the same pan over medium-high heat. Add the onion, season with salt, and cook, stirring occasionally, until softened, about 4 minutes.
   
   Add the rice and cook, stirring, for 1 to 3 minutes. Pour in the chicken broth, add the bay leaf and lemon zest, and bring to a boil. Reduce the heat and simmer the pilaf, covered, over low heat until the liquid is absorbed, about 18 minutes.
   
   Remove from heat and add the beans, cover, and let sit for 5 minutes. Then stir in the lemon juice, half an almond, and pepper to taste. Remove the bay leaf from the pilaf.
4. Transfer the pilaf to a bowl and sprinkle with almonds. Serve the pilaf with amandine. chicken rolls.