Rice Pilaf With Toasted Almonds Recipe

Ingredients

1 tablespoon butter

1 small minced onion

1/4 teaspoon ground coriander

Coarse salt and ground pepper

1 cup long-grain rice

1 can (14 1/2 ounces) reduced-sodium chicken broth

2 tablespoons chopped fresh parsley

1/4 cup toasted sliced almonds

Preparation

In a medium saucepan, melt butter over medium heat. Cook onion, stirring occasionally, until golden brown, about 8 minutes.

Add coriander; season with coarse salt and ground pepper. Add rice; cook, stirring, until edges are transparent, about 2 minutes.

Stir in 1 can chicken broth. Bring to a boil. Cover; simmer over low heat until liquid is absorbed, about 15 minutes. Remove from heat; let stand, covered, 10 minutes.

Stir parsley into rice. Sprinkle with almonds, and serve.

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