Savory Rice Pilaf

1 teaspoon canola oil 

¼ cup onions, fresh, peeled, ¼" diced 

¾ cup rice, enriched, parboiled, uncooked 

2 tablespoons almonds, chopped 

1/8 teaspoon salt, table 

1/8 teaspoon allspice, dry, ground 

¼ teaspoon turmeric, dry, ground 

¼ teaspoon curry powder, dry, ground 

½ teaspoon pepper, black, ground 

1 cup vegetable broth, low-sodium 

Nonstick cooking spray

Preheat oven to 350 °F. 

Heat oil on medium–high heat in a medium skillet. Add onions, and sauté until tender, about 3 minutes. Reduce heat to medium. Add uncooked rice, almonds, salt, allspice, turmeric, curry powder, and black pepper. Stir constantly until rice is yellow and almonds and seasoning are lightly toasted, about 1–2 minutes. Do not burn. 

Stir in broth. Increase heat to medium–high, and bring to a boil. Remove from heat. 

Lightly coat a small baking dish (9" x 9") with nonstick cooking spray. Spread mixture evenly into baking dish. Cover with foil, and bake for 30 minutes or until liquid is fully absorbed. Fluff the rice gently with a fork. Makes - ¼ cup packed servings.