Rice Pilaf With Toasted Almonds

Total Time: 50 mins Preparation Time: 10 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 1 tablespoon butter
• 1 small onion, minced
• 1/4 teaspoon ground coriander
• salt
• pepper
• 1 cup long-grain rice
• 14 1/2 ounces chicken broth (fresh is recommended, see my recipes for emeril's basic chicken stock)
• 2 tablespoons fresh parsley, chopped
• 1/4 cup almonds, sliced and toasted

Recipe

• 1 in a medium saucepan, melt butter over medium heat. cook onion, stirring occasionally, until golden brown, about 8 minutes.
• 2 add coriander, season with coarse salt and ground pepper. add rice; cook, stirring until edges are transparent, about 2 minutes.
• 3 stir in chicken broth. bring to a boil. cover; simmer over low heat until liquid absorbed, about 15 minutes. remove from heat; let stand, covered, 10 minutes. (longer cooking time may be required for some rice grain types).
• 4 stir parsley into rice. sprinkle with almonds and serve.