Recipe

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• 3 cups chicken broth , low sodium is ok
• 1/2 cup shallot, chopped
• 2 tbsp butter
• 1 1/2 cups basmati rice
• 1/4 tsp salt
• 1/8 tsp fresh ground black pepper
• 1 tsp grated lemon rind
• 1/2 cup sliced almonds, toasted, and chopped
• fresh parsley, chopped, for garnish

• 1 Toast the almonds on a cookie sheet, in a 350 oven, for 5-10 mins., or in a heavy skillet over a med. heat.
• 2 Heat broth in a small saucepan over med. heat until hot. Remove from heat.
• 3 Cook shallots in butter, in a 2 quart heavy saucepan, over moderate heat, stirring occasionally, until golden brown, 5-8 minutes
• 4 Add rice and cook, stirring, until fragrant and pale golden, about 3 minutes
• 5 Stir in broth, salt, and pepper, and bring to a boil. Reduce heat to low and cook, covered, until rice is tender and liquid is absorbed, about 18 minutes
• 6 Remove from heat, and let stand covered for 5 mins., then fluff rice with a fork and fold in almonds, lemon rind, and sprinkle with parsley.
• 7 Makes 6 servings.