Almond Basmati Rice Pilaf

Toast the almonds on a sheet pan in a 350 degrees F oven for 5-10 minutes or in a heavy skillet over a medium heat. Melt the butter or heat the oil in a heavy bottomed pot large enough to hold the rice and broth. Saute the almonds and the rice for 5 minutes, stirring constantly. Add the hot broth and seasonings and bring to a boil.

Cover the pan snugly and turn the heat to low. Cook the rice undisturbed until most of the liquid is absorbed, approximately 25 minutes. Turn off the heat and let the rice continue to steam for 10 minutes before fluffing with a fork and serving.

*Basmati rice is very low moisture long grain rice used in Indian cooking. It has a distinctive nutty flavor. You can substitute any long grain, non-converted or parboiled rice for this recipe.