Recipes Ingredients Pasta and Grains Rice Recipes Rice Pilaf with Almonds 3.5 (2) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on September 28, 2016 Print Rate It Share Share Tweet Pin Email Servings: 4 Ingredients 1 tablespoon unsalted butter 1 small onion, minced (½ cup) ¼ teaspoon ground coriander Coarse salt and freshly ground pepper 1 cup long-grain white rice 1 can (14 ½ ounces) reduced-sodium chicken broth, (or 1 ¾ cups water) ¼ cup sliced almonds 2 tablespoons chopped fresh parsley Directions Preheat the oven to 350 degrees. In a medium saucepan, melt butter over medium heat. Add onion, and cook, stirring occasionally, until golden brown, about 8 minutes. Stir in coriander, and season with salt and pepper. Add rice, and cook, stirring, until the edges of the rice kernels are transparent, about 2 minutes. Stir in broth or water. Bring to a boil; cover, and simmer over low heat until liquid has absorbed, about 15 minutes. Remove from heat, and let stand, covered, for 10 to 15 minutes. Meanwhile, spread almonds in one layer on a baking sheet; bake until golden brown, about 10 minutes. Stir parsley into the rice mixture. Serve sprinkled with almonds. Rate it Print