Almond Rice Pilaf

Another recipe that I forgot to take a photo of, and this was the closest I could find.

1/4 C olive oil

1/2 C diced onion

1/4 C diced carrot

1/4 C diced celery

1 t minced garlic

2 C long-grain rice (I did a mix of white and brown rice)

2 t salt

1 t white pepper

3 C chicken stock

1/2 C toasted sliced almonds

2 T chopped fresh cilantro leaves

Preheat oven to 350

Place a 2-quart, ovenproof saucepan over medium-high heat and add the olive oil.  Once the oil is hot, add the onions, carrots and celery.  Sweat the vegetables, stirring often, until the onions are translucent and the carrots begin to soften (about 4-5 minutes).  Add the garlic to the pan and saute for 30 seconds.  Add the rice to the pan and saute (being sure to stir the rice and coat it with the oil), until toasted, about 4-5 minutes.  Season the rice with the salt and white pepper.  Add the chicken stock to the pan and stir occasionally until the water comes to a boil.  Stir well, cover the pot, and transfer the pot to the oven.  Bake, undisturbed, for 25 minutes.  remove from the oven and let stand for 5 minutes.  Remove the lid, and use a fork to fold the almonds and cilantro into the rice, as you fluff and blend it.  Serve while hot.