Directions

Preheat oven to 375° Fahrenheit. Lightly grease the casserole dish with butter or cooking spray and set aside.

In a medium saucepan set over medium heat, add the chicken broth, butter, salt, garlic powder, pepper, paprika, and onion powder. Once the mixture starts to simmer, reduce to low heat.

Add the butter to a large skillet over medium-high heat. When butter is melted, add rice and stir well. Cooking, stirring frequently, until rice is lightly browned.

Pour chicken broth into the skillet. Stir to incorporate, then bring to a boil. Once the rice mixture begins to boil, transfer the mixture to a greased casserole dish.

Cover the dish with aluminum foil and place in the oven. Bake for 30 minutes.

After 30 minutes, remove the casserole dish from the oven and uncover it. Add celery, parsley, carrots, and sliced almonds. Season with pepper to taste, then stir well to distribute ingredients.

Cover the dish with foil and return the dish to the oven, baking for another 20 minutes.

After 20 minutes, remove the dish from the oven and uncover it. If desired, squeeze lemon juice over the pilaf then stir to incorporate. Garnish pilaf with additional sliced almonds (optional) and serve immediately.