ALMOND RICE WITH LEMON & PARSLEY

By ALICJA

This rice looks as good as it tastes.Lemony zip means this rice is superb with meat or poultry that has a fruit component such as our elegant pork roast or,come summer,even laid-back barbecued ribs with a sweet-tart barbecue sauce.

Ingredients

• 3 1/4 cups chicken broth or stock
• 1 to 2 tsp salt
• Generous pinch of saffron
• 3 cups Indian basmati rice
• 2 tbsp butter
• 1 medium onion,diced
• 2 to 3 large lemons
• 1/2 cup finely chopped fresh parsley
• 1 cup tosted chopped,sliced or slivered almonds,divided

Preparation

Step 1

1.Taste broth;if salty,stir in only 1 tsp salt.Add pinch of saffron and let soak whil continuing with recipe.
2.Rinse rice in a sieve under cold running water;drain well.Melt butter in large saucepan over medium heat until bubbly.Add onion;cook 5 minutes or until onion is transparent.Stir in drained rice until coated with butter.
3.Meanwhile,squeez 1/2 cup juice from lemons.Pour over rice mixture along with broth,including saffron.Bring to a boil,cover and reduce heat to low.Slowly cook for 15 to 20 minutes or until tender.Fluff with a fork.(Rice holds well over lowest possible heat for up to an hour.)
4.When ready to serve,stir in generous parsley and three-quarters of almonds.Turn into warmed serving bowl and garnish with remaining almonds.