Fonio Pilaf with toasted almonds is a delightful introduction to one of Africa's oldest and most nutritious ancient grains. This quick-cooking, nutty-flavored grain transforms into a fluffy, flavorful dish that pairs perfectly with the crunch of toasted almonds and the brightness of fresh herbs.
What is Fonio?
Fonio is a tiny, gluten-free ancient grain that has been cultivated in West Africa for thousands of years. It has a mild nutty flavor similar to quinoa but with a couscous-like texture.
It's delicious and packs an impressive nutritional profile. It's rich in amino acids, particularly methionine and cysteine, which are crucial for tissue growth and often lacking in other grains.
I buy fonio at my local Whole Foods as well as through Thrivemarket. It's also available online through retailers like Amazon.
Why This Recipe Rocks
This Fonio Pilaf offers the perfect balance of flavors and textures, inspired by the rice pilaf my mom made when I was a kid. Our whole family digs this dish because:
- The nutty fonio base absorbs all the savory goodness from the broth and aromatics
- Toasted almonds add a satisfying crunch and richness
- Fresh herbs bring brightness and color
- Warm spices like coriander and paprika lend subtle depth
- The entire dish comes together in less than 20 minutes!
Whether you're looking to explore global cuisines, add more nutrient-rich grains to your diet, or simply want a delicious side dish that pairs with practically anything, this recipe delivers on all fronts.
And if you really dig fonio, it's not just a dinner food. You can enjoy my Fonio Porridge for breakfast!
Ingredients
- Olive oil or butter
- Sliced almonds
- Fonio
- Garlic
- Ground coriander
- Paprika (sweet or smoked, your choice!)
- Salt and pepper
- Vegetable or chicken broth, or water
- Fresh herbs like parsley or cilantro
See recipe card for quantities.
Instructions
I love how quickly this whole dish comes together. No long cook times like other rice dishes!
- Step 1: Toast the almonds in the olive oil or butter over medium low heat in a medium saucepan until fragrant. Be sure to stir frequently to avoid burning the nuts.
- Step 2: Rinse the fonio in water and drain.
- Step 3: Add the spices, garlic, salt and pepper to the pan with the almonds and saute for 30 seconds, then add the fonio.
- Step 4: Add the broth then bring the mixture to a boil. Once boiling, reduce the heat to low, cover with a lid and let it simmer for 5 minutes.
- Step 5: After 5 minutes are up, turn off the heat and let the fonio sit, covered, for an additional 2-3 minutes. Fluff with a fork and fold in the fresh herbs and enjoy!
Tips & Tricks
Don't skip the toasting step for the almonds: It intensifies their flavor and adds an irresistible crunch
Rinse the fonio thoroughly: This removes any dust and helps achieve a fluffier texture
Let it rest after cooking: Those few minutes of covered resting allow the grains to fully absorb the flavors
Fluff with a fork: Just like with rice or couscous, this prevents clumping and creates that perfect pilaf texture
Serving Suggestions
Not sure what to serve with this? Here are a few ideas!
- A side dish for grilled meats or fish
- A base for a grain bowl topped with roasted vegetables, hummus and tzatziki
- A hearty salad (served chilled) with added chickpeas, tomatoes and a vinaigrette
- A nutritious alternative to rice or couscous in any meal
Variations
Feel free to add your own flair to this recipe or bulk it up with additional ingredients.
- Add â cup of dried fruits like golden raisins or chopped apricots for a sweet-savory contrast
- Incorporate 1 cup of roasted butternut squash cubes for a fall-inspired flavor profile and added fiber
- Swap almonds for pistachios or pine nuts for a different type of crunch
- Top with Âź cup of pomegranate seeds and Âź cup of crumbled feta for a Mediterranean-inspired twist
- Make it spicy by adding a Âź teaspoon cayenne pepper
Storage
Fonio pilaf can be stored in the refrigerator for up to 3 days. The flavors often develop and improve overnight! Simply reheat in the microwave for a minute or on the stovetop with a splash of water or broth.
I also toss it cold into green salads for a nice addition of texture and protein.
Fonio Pilaf with Toasted Almonds
- Cook Time: 15
- Total Time: 15 minutes
- Yield: 4 servings
- Category: side dish
- Method: stovetop
- Cuisine: African
Description
Fonio Pilaf with toasted almonds is a quick-cooking, nutritious ancient grain dish that's ready in under 20 minutes.
Ingredients
- 2 tablespoons olive oil or butter
- â cup sliced almonds
- 1 cup fonio
- 1 garlic clove, minced
- Âź teaspoon coriander
- Âź teaspoon paprika
- ½ teaspoon salt (adjust to taste)
- Âź teaspoon ground black pepper
- 2 cups vegetable or chicken broth (or water)
- ½ cup fresh parsley or cilantro, chopped
Instructions
- Toast the Almonds: In a medium saucepan, heat 2 tablespoons olive oil or butter over medium-low heat. Add â cup sliced almonds and toast until fragrant and lightly golden, stirring frequently to avoid burning the nuts.
- Rinse the Fonio: Rinse 1 cup fonio under cold water and drain thoroughly.
- Add Aromatics and Seasonings: To the saucepan with the toasted almonds, add 1 minced garlic clove, Ÿ teaspoon coriander, Ÿ teaspoon paprika, ½ teaspoon salt, and Ÿ teaspoon black pepper. Stir for 30 seconds until fragrant.
- Add Fonio: Add the rinsed and drained fonio to the saucepan, stirring to coat with the oil and spice mixture.
- Cook: Pour in 2 cups vegetable or chicken broth (or water), stir well, and bring the mixture to a boil. Once boiling, reduce the heat to low, cover with a lid, and let it simmer for 5 minutes.
- Rest and Serve: Turn off the heat and let the fonio sit, covered, for an additional 2-3 minutes. Fluff with a fork, then fold in ½ cup chopped fresh parsley or cilantro. Serve immediately and enjoy!
Notes
For added flavor and fiber, you can include diced vegetables when you're cooking the aromatics.
This dish can be served warm as a main course or side dish, or chilled as a grain salad.
Nutrition
- Serving Size: 1 serving
- Calories: 297
- Sugar: 1.1 g
- Sodium: 759.3 mg
- Fat: 15.9 g
- Carbohydrates: 31.3 g
- Fiber: 4.8 g
- Protein: 9.6 g
- Cholesterol: 2.5 mg
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