Rice Pilaf with Toasted Almonds

Rice Pilaf with Toasted Almonds

1 tablespoon butter
1 small minced onion
1/4 teaspoon ground coriander
salt and ground pepper
1 cup long-grain rice
1 can (14.5 ounces) reduced-sodium chicken broth
2 tablespoons chopped fresh parsley
1/4 cup toasted sliced almonds

  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 1 can chicken broth. Bring to a boil. Cover; simmer over low heat until liquid is absorbed, about 15 minutes. Remove from heat; let stand, covered, 10 minutes.

  4. Stir parsley into rice. Sprinkle with almonds, and serve.