Ingredients (makes about 4 servings):
- 1 C. uncooked long-grain white rice
- 14.5 oz chicken broth (about 2 C.)
- 1/4 tsp. salt
- 2 Tbsp. butter
- about 1/2 C. diced yellow onion (about 1/3 of an onion)
- about 1/4 C. slivered almonds
- about 1 or 1 1/4 C. chopped Italian parsley
Instructions:
- Cook rice according to package, but substitute chicken broth for the water and add 1/4 tsp. salt.
- While the rice is steaming, melt butter in a medium pan and medium heat.
- Add onions and almonds. Saute for about 5 minutes, or until the onions are translucent and the almonds are lightly browned.
- Add chopped parsley and cook about 2 more minutes.
- When the rice is done cooking, combine it with the onion/almond/parsley mixture. Fluff and serve.
*You may serve this dish topped with shredded or cubed cooked chicken!
**Inspired by Paula Deen’s Almond Rice Pilaf recipe.