1 cup long grain rice (think basmati or jasmine)
3 tbsp slivered almonds
2 tbsp olive oil
1 medium onion, thinly sliced
1 clove of minced garlic
1/4 tsp cardamom (ground)
1/8 tsp ground ginger
a pinch of cayenne pepper, cinnamon, cumin and nutmeg
1 & 3/4 cups chicken or veggie broth
Heath the olive oil over medium heat. Add the almonds and cook, stirring, until light brown, about 3-5 minutes. Remove from the pan with a slotted spoon and drain on paper towels. Add the onion and garlic to the remaining oil in the pan and cook until the onion is tender, about five minutes. Stir in the rice and spices. COok and stir for about three minutes to coat the rice with the spices and to brown the rice. Add the broth. Bring to boiling and reduce head. Cover and simmer for 15 minutes without lifting the cover. Remove from heat and let stand, covered, for 10 minutes. Stir in the almonds before serving.