Almond Rice Pilaf

Ingredients

• 4 servings pepper black freshly ground
• 2 cups chicken broth 
• 4 servings parsley leaves fresh chopped
• 0.3 cup onion finely chopped
• 0.3 teaspoon salt 
• 0.3 cup slivered almonds 
• 2 tablespoons butter unsalted
• 1 cup rice long-grain white uncooked

Equipment

• sauce pan

Directions

1. In a medium saucepan, melt the butter over medium-high heat. Stir in the onion and almonds. Cook for 5 to 7 minutes or until the onion is softened and the almonds are golden, stirring occasionally.
2. Add the rice; cook and stir for 1 minute. Slowly stir in the broth and add the salt and the pepper, to taste. Bring to a boil. Cover, reduce heat to low, simmer for 15 to 20 minutes or until liquid is absorbed. Fluff with a fork and garnish with parsley.