Mushroom-Almond Rice

In a large saucepan or Dutch oven, melt the butter or margarine over medium heat. Add the diced onion and sauté for 3 to 4 minutes until softened and translucent.

Add the uncooked rice to the pan and stir constantly, toasting the grains in the butter alongside the onion until they turn lightly golden and fragrant.

Spread the almonds in a dry skillet over medium heat and toast them, stirring frequently, until they are golden brown and aromatic. Remove from heat and set aside.

Drain the canned sliced mushrooms, reserving any liquid if desired, and add the mushrooms to the rice and onion mixture, stirring to combine.

Pour in the beef broth and season with black pepper to taste, then stir everything together and bring the mixture to a boil over medium-high heat.

Once boiling, reduce the heat to low, cover the pan tightly with a lid, and simmer until the rice is fully cooked and has absorbed most of the broth.

Remove the pan from the heat and let it rest, still covered, for 5 minutes to allow the rice to finish steaming and the flavors to meld.

Fluff the rice with a fork, fold in the toasted almonds, and serve hot as a side dish or light entrée, adding additional black pepper if desired.