2 cups chicken broth
1 tablespoon olive oil
½ onion, finely diced
1 cup basmati rice
1 tablespoon butter
½ cup sliced almonds
Salt and freshly ground pepper
2 tablespoons chopped fresh cilantro
1. In a small saucepan, bring the chicken broth to a boil. In a separate heavy saucepan, heat the olive oil until warm, add the onion, and sauté until it starts to soften. Stir in the rice. Add the hot chicken broth and stir. Bring the rice to a boil, and then reduce the heat to a simmer. Cover and cook for 18 minutes, or until all of the liquid has evaporated.
2. In a frying pan, melt the butter and add the almonds. Cook until they are golden brown. Transfer the cooked rice into a large bowl, fluff up the grains with a fork and add salt and pepper. Pour the butter and almonds over the rice and garnish with the chopped cilantro.
MAKES 4 SERVINGS