Basmati & Mushroom Pilaf

This is another one from my mother. I haven't made it myself, but I have eaten plenty of it-- it is sooooo good. I am not big on nuts, but it really does taste good to have the almonds in there.

• Ready In: 30 mins
• Yields: 3 cups

Ingredients

• 1  cup basmati rice
• 2  tablespoons butter
• 1  clove garlic, minced
• 1⁄2 lb mushroom, sliced thin (fresh mushrooms are best)
• 2  cups  chicken stock
• 1⁄2 teaspoon salt
• 1⁄2 cup  almonds, toasted &,slivered
• 2  tablespoons parsley, chopped
•  pepper

Directions

1. In heavy 2 quart saucepan (with a ice tight lid), saute uncooked rice and garlic in butter until rice is lightly browned.
2. Add mushrooms and saute for 2 more minutes.
3. Add stock, salt and pepper.
4. Bring to a boil.
5. Cover and reduce heat.
6. Simmer for 20 minutes or until water is absorbed.
7. Stir in almonds and parsley.