Linda'S Almond Rice Pilaf

1. 1

   Toast the almonds on a cookie sheet, in a 350 oven, for 5-10 mins., or in a heavy skillet over a med. heat.

2. 2

   Heat broth in a small saucepan over med. heat until hot. Remove from heat.

3. 3

   Cook shallots in butter, in a 2 quart heavy saucepan, over moderate heat, stirring occasionally, until golden brown, 5-8 minutes

4. 4

   Add rice and cook, stirring, until fragrant and pale golden, about 3 minutes

5. 5

   Stir in broth, salt, and pepper, and bring to a boil. Reduce heat to low and cook, covered, until rice is tender and liquid is absorbed, about 18 minutes

6. 6

   Remove from heat, and let stand covered for 5 mins., then fluff rice with a fork and fold in almonds, lemon rind, and sprinkle with parsley.

* Per serving · 4 servings · Values may vary.

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