Almond Pilaf Recipe      

1 1/2 cups uncooked regular long grain rice
1 medium onion, chopped
2 tablespoons reduced fat butter or margarine
1/2 teaspoon ground allspice
1/2 teaspoon ground turmeric
1/4 teaspoon salt
1/4 teaspoon curry powder
1/8 teaspoon pepper
3 cups reduced sodium chicken broth
1/4 cup slivered almonds

Heat margarine in a large nonstick skillet, add onions and rice and cook until rice begins to brown.

Stir in spices and mix well. Place a 2-quart casserole and stir in broth. Cover and bake about 40 minutes

or until liquid is absorbed and rice is tender. Stir in almonds just before serving.

Makes 6 Servings
Serving Size: 6 ounces