RICE PILAF WITH TOASTED ALMONDS

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Rice Pilaf with Toasted Almonds image

Yield serves 4

Number Of Ingredients 8

1 tablespoon unsalted butter
1 small onion, minced
1/4 teaspoon ground coriander
Coarse salt and freshly ground pepper
1 cup long-grain white rice
1 can (14 1/2 ounces) low-sodium chicken broth
2 tablespoons coarsely chopped fresh flat-leaf parsley leaves
1/4 cup sliced almonds, toasted (see page 365)

Steps:

  • In a medium saucepan, melt butter over medium heat. Cook onion, stirring occasionally, until golden brown, about 8 minutes. Add coriander; season with salt and pepper. Add rice; cook, stirring, 2 minutes.
  • Stir in broth. Bring to a boil; reduce heat. Cover; simmer until rice is tender and has absorbed all liquid, about 15 minutes. Remove from heat; let stand, covered, 10 minutes. Fluff with a fork. Stir in parsley; sprinkle with almonds and serve.

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