Brown Rice Pilaf

Heat olive oil in a large skillet over medium heat.  Add onions; cook and stir until soft and translucent, about 7 minutes.  Stir in rice; cook and stir until lightly toasted, about 2 minutes.  

Stir in broth.  Bring to boil.  Cover, reduce heat to low and simmer for 45 to 50 minutes or until liquid has been absorbed and rice is tender.  

Stir in peas; heat through.  Stir in almonds.  Season to taste with salt and pepper.  Sprinkle with parsley, if desired.

*To toast almonds, heat a dry skillet over medium heat.  Add almonds to the pan and toss until golden brown.  