2) Stir in the onion and almonds. Cook for 5-7 minutes or until the onion is softened and the almonds are golden, stirring occasionally.
3) Add the rice. Cook and stir for 1 minute. Slowly stir in the stock and add the salt and the pepper, to taste. Bring to a boil. Cover, reduce heat to low and simmer for 15-20 minutes or until liquid is absorbed. Fluff with a fork and garnish with parsley.