Rice Pilaf With Toasted Almonds

• 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

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.

butter, onion, ground coriander, salt, pepper, longgrain rice, chicken broth, fresh parsley, almonds

Taken from www.food.com/recipe/rice-pilaf-with-toasted-almonds-249608 (may not work)