Rice Pilaf With Toasted Almonds

• butter↗1 tablespoon
• small onion, minced↗1
• ground coriander↗1⁄4 teaspoon
• salt↗
• pepper↗
• long-grain rice↗1 cup
• chicken broth (fresh is recommended, see my recipes for Emeril's Basic Chicken Stock)↗14 1⁄2 ounces
• fresh parsley, chopped↗2 tablespoons
• almonds, sliced and toasted↗1⁄4 cup

Step-by-step instructions

1. 1

   In a medium saucepan, melt butter over medium heat. Cook onion, stirring occasionally, until golden brown, about 8 minutes.

2. 2

   Add coriander, season with coarse salt and ground pepper. Add rice; cook, stirring until edges are transparent, about 2 minutes.

3. 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. 4

   Stir parsley into rice. Sprinkle with almonds and serve.