Ingredients
2 tsp extra-vin olive oil
1 sm onion, diced
1/2 c whole-grain, quick cooking brown rice
1 c veg broth or lower sodium chicken broth
1/3 c water
3/4 c sliced almonds
2 tbsp chopped fresh parsley
salt and freshly ground black pepper
Preparation
Heat oven or toaster oven to 350* Heat oil in a medium saucepan over medium-low heat. Add onion, cover and cook until softened, about 3 minutes. Add rice and stir until well coated. Add broth and water, bring to a simmer, cover and cook until rice is tender and liquid is absorbed, about 30 min. While rice is cooking, spread almonds on a baking. Bake until lightly browned and fragrant, about 5 min. Set aside to cool. Stir almonds into rice and season with salt and pepper to taste. Add parsley just before serving.
