1 Tbls. butter
1 small onion, diced
1/2 c. whole-grain brown rice or rice blend
1 c. chicken broth
1/3 c. water (see Note below)
3/4 c. sliced almonds, toasted
salt and ground black pepper, to taste
2 Tbls. chopped fresh parsley (or 1-1/2 t. dry parsley flakes)
Heat butter in a medium sauce pan, over med-low heat. Add onion, cover and cook until softened, about 3 minutes.
Add rice and stir until well coated.
Add broth and water, bring to a simmer, cover and cook until rice is tender and liquid is absorbed (follow rice package for cook time instructions).
While rice is cooking, heat oven or toaster oven to 350 degrees. Spread almonds on a baking pan. Bake until lightly browned and fragrant, about 5 minutes. Set aside to cool.
Stir almonds into rice and season with salt and pepper, to taste.
Add parsley just before serving.