Rice Pilaf with Sliced Almonds

A nice side dish to most recipes, if you don't have chicken broth on hand feel free to use bouillon. If either broth or bouillon is low sodium, I might add a bit of salt to the rice before covering to simmer for 20 minutes. 

Level: 1, very simple

Servings: 2

Ingredients:

1 1/2 TBSP  butter

About 15 angel hair pasta strands, uncooked

1/8 cup minced onion

1/4 tsp minced garlic

just over a 1/2 cup uncooked jasmine rice

1 cup and a splash extra chicken broth

pepper, to taste

1/4 cup almond, chopped  

1. Melt butter in a medium saucepan over medium-low heat. Stir in spaghetti, cooking about 1 minute while stirring constantly until coated with the melted butter and very lightly browned.

2. Stir onion and garlic into the saucepan, and cook about 1 1/2 minutes, until tender. Stir in jasmine rice, pour in broth. Season mixture with pepper ( and salt only if using low sodium broth). Bring the mixture to a boil, reduce to simmer, cover, and cook 15 minutes, until rice is tender and liquid has been absorbed.

3. While cooking, chop up almonds. Once rice is done, add almonds to the pan and serve!