Instructions: Combine broth, soy sauce, and thyme and 1 tsp. oil in a heavy saucepan; bring to a boil. Gradually add the rice, stirring constantly. Cover and reduce to the low heat (med. low for electric stoves); simmer 60 - 65 minutes or until rice pops, is tender, and liquid is absorbed. Set rice aside. Saute onion and celery in 1 Tbsp. oil until tender. Add to rice and almonds; toss and serve.

Variation: Toss in 1 cup cooked long grain white rice and steamed carrots for a light & tasty pilaf.

Serves 8 to 10.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.