Rice Pilaf With Toasted Almonds

Rich tasting grains to complement any chicken dish. Try with Baked Chicken and Onions.

• Ready In: 50 mins
• Serves: 4

Ingredients

• 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

Directions

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.