Ingredients :

2 1/2 Tbsp butter
1/4 cup diced Vidalia onion
1 cup uncooked brown rice
1/3 cup sliced or slivered almonds
2 cups chicken broth
1 tsp dried parsley
2 tbl chopped pimento, drained well

In a large saucepan for which you have a lid. Heat butter over low heat. Add onions, increase heat to medium and saute onions about 3 minutes. Add rice. Stir and fry until well coated.

Add almonds. Continue stirring until rice begins to brown... about 1 1/2 to 2 minutes.

Meanwhile heat broth to boiling. Add hot chicken broth to rice mixture. Cover and reduce heat to low. Cook until rice is tender and liquids are absorbed (about 40 minutes).

Stir and remove from burner.

Stir in parsley and chopped pimento.
Serve hot.