I have served this many times and it has always gone
- 2 TBL light olive oil or butter
- 2 tbsp minced onion
- 2 tbsp diced celery
- 3 tbsp sliced almonds
- 1/2 cup brown long grain rice
- 1 1/2 cups hot chicken stock
- Chopped parsley, for garnish, if desired
Heat oil in medium heavy saucepan over medium-low heat. Add onions, celery, and carrots and sweat (don't brown) until softened, 3-5 minutes.
Heat oil in medium pan over medium-low heat. Add
rice and stir to coat each kernel with oil. Cook another 3 minutes.
Pour in hot broth and stir. Bring to boil, reduce heat to barely simmer. Cover and cook for 20 minutes or until rice is has absorbed all the liquid.
Remove from heat, stir in onion, celery, and almonds and let sit, covered, 5 minutes. Add garnish and serve at once.