Rice Pilaf with Toasted Almonds

• 1 tablespoon unsalted butter
• 1 small onion, minced
• 1/4 teaspoon ground coriander
• Coarse salt and freshly ground pepper
• 1 cup long-grain white rice
• 1 can (14 1/2 ounces) low-sodium chicken broth
• 2 tablespoons coarsely chopped fresh flat-leaf parsley leaves
• 1/4 cup sliced almonds, toasted (see page 365)

1. In a medium saucepan, melt butter over medium heat.
2. Cook onion, stirring occasionally, until golden brown, about 8 minutes.
3. Add coriander; season with salt and pepper.
4. Add rice; cook, stirring, 2 minutes.
5. Stir in broth.
6. Bring to a boil; reduce heat.
7. Cover; simmer until rice is tender and has absorbed all liquid, about 15 minutes.
8. Remove from heat; let stand, covered, 10 minutes.
9. Fluff with a fork.
10. Stir in parsley; sprinkle with almonds and serve.

unsalted butter, onion, ground coriander, salt, longgrain white rice, chicken broth, parsley, almonds

Taken from www.epicurious.com/recipes/food/views/rice-pilaf-with-toasted-almonds-388054 (may not work)