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This pilaf style of cooking rice helps to ensure that the grains are fluffy and don't stick. If you like, toasted pine nuts or pecan pieces can be used in place of the almonds.
Preheat the oven to 350°F. Scatter the slivered almonds in a cake pan and toast in the oven until golden brown, 5-7 minutes, shaking the pan occasionally so the nuts brown evenly. Set the nuts aside.
In a medium saucepan, melt the butter over medium-high heat. Add the onion, salt and pepper and cook, stirring, until the onion is soft and translucent, 3-5 minutes. Add the rice and cook, stirring, until the rice is evenly coated in butter, about 1 minute. Stir in the broth and bring just to a boil. Reduce the heat to low, cover and cook until the rice is tender and the liquid is absorbed, 18-20 minutes. If the pan is dry and the rice not yet cooked, add a few tablespoons warm water and cook for another 1-2 minutes. Stir in the toasted almonds, taste for seasoning and cover again until ready to serve.
Servings per recipe: 4
Per serving: 280 cal./8 g prot./42 g carbo./2 g sat./9 g mono./0 g om-3/5 mg chol./93 mg sdm.