Mushroom Rice Pilaf

0 Heat a pot with the olive oil on medium heat. I suggest a pot that’s around 3-4 qts deep.
1 Add in the crushed garlic and diced onions. Saute together on medium heat for about 5-6 minutes.
2 Add in the sliced mushrooms with a pinch of salt. Cook for a total of 15-20 minutes, stirring every couple of minutes until the mushrooms brown and release all of their liquid. If the mushrooms stick to the bottom of the pan at any point, pour in a couple of tablespoons of water to deglaze the pan.
3 Once the mushrooms cook down, add in the shredded carrots, rice and spices with an extra tbsp of olive oil. Toss together.
4 Pour in the vegetable broth, cover the pot and bring it to a boil. Once boiling, reduce the heat to a low flame and simmer for 25-30 minutes. Remove the pot from the heat and let the rice rest for 10 minutes.
5 Once the rice rests, fluff it with a fork and mix in the almonds and chopped parsley