Recipe: Rice Pilaf with Toasted Almonds (using chicken broth)

RICE PILAF WITH TOASTED ALMONDS

1 tablespoon butter
1 small onion, minced
1/4 teaspoon ground coriander
Coarse salt
Ground black pepper
1 cup uncooked long-grain rice
1 (14 1/2 ounce) can defatted low-sodium chicken broth
2 tablespoons chopped fresh parsley
1/4 cup toasted sliced almonds

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

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

Stir in 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.

Makes 4 servings
Source: Everyday Food magazine #11, April 2004