Recipes Ingredients Pasta and Grains Rice Recipes Rice Pilaf with Toasted Almonds 3.4 (37) 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 May 16, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 10 mins Total Time: 40 mins Servings: 4 Simple last-minute touches like toasted nuts will liven up your side dishes. Ingredients 1 tablespoon butter 1 small minced onion ¼ teaspoon ground coriander Coarse salt and ground pepper 1 cup long-grain rice 1 can (14 ½ ounces) reduced-sodium chicken broth 2 tablespoons chopped fresh parsley ¼ cup toasted sliced almonds Directions In a medium saucepan, melt butter over medium heat. Cook onion, stirring occasionally, until golden brown, about 8 minutes. Add coriander; season with coarse salt and ground pepper. Add rice; cook, stirring, until edges are transparent, about 2 minutes. Stir in 1 can chicken broth. Bring to a boil. Cover; simmer over low heat until liquid is absorbed, about 15 minutes. Remove from heat; let stand, covered, 10 minutes. Stir parsley into rice. Sprinkle with almonds, and serve. Rate it Print