Almond Rice Pilaf

• 2 tablespoons unsalted butter
• 1/4 cup finely chopped onion (1/2 a medium onion)
• 1/3 cup slivered almonds
• 1 cup uncooked long-grain white rice
• 2 cups chicken broth
• 1/4 teaspoon salt
• Freshly ground black pepper
• Chopped fresh parsley leaves

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

unsalted butter, onion, almonds, longgrain white rice, chicken broth, salt, freshly ground black pepper, parsley

Taken from www.foodnetwork.com/recipes/paula-deen/almond-rice-pilaf-recipe.html (may not work)