Rice Pilaf With Toasted Almonds - cooking recipe

Ingredients

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

Preparation

In a medium saucepan, melt butter over medium heat. Cook onion, stirring occasionally, until golden brown, about 8 minutes.
Add coriander, season with coarse salt and ground pepper. Add rice; cook, stirring until edges are transparent, about 2 minutes.
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).
Stir parsley into rice. Sprinkle with almonds and serve.