Linda'S Almond Rice Pilaf

• 3 cups chicken broth, low sodium is ok
• 1/2 cup shallot, chopped
• 2 tablespoons butter
• 1 1/2 cups basmati rice or 1 1/2 cups any other long-grain rice
• 1/4 teaspoon salt
• 1/8 teaspoon fresh ground black pepper
• 1 teaspoon grated lemon rind
• 1/2 cup sliced almonds, toasted, and chopped
• fresh parsley, chopped, for garnish

1. Toast the almonds on a cookie sheet, in a 350 oven, for 5-10 mins., or in a heavy skillet over a med. heat.
2. Heat broth in a small saucepan over med. heat until hot. Remove from heat.
3. Cook shallots in butter, in a 2 quart heavy saucepan, over moderate heat, stirring occasionally, until golden brown, 5-8 minutes
4. Add rice and cook, stirring, until fragrant and pale golden, about 3 minutes
5. Stir in broth, salt, and pepper, and bring to a boil. Reduce heat to low and cook, covered, until rice is tender and liquid is absorbed, about 18 minutes
6. Remove from heat, and let stand covered for 5 mins., then fluff rice with a fork and fold in almonds, lemon rind, and sprinkle with parsley.
7. Makes 6 servings.

chicken broth, shallot, butter, basmati rice, salt, fresh ground black pepper, lemon rind, almonds, fresh parsley

Taken from www.food.com/recipe/lindas-almond-rice-pilaf-234890 (may not work)