Brown Rice Pilaf
Rinse the scallions and thinly slice the white portions. Rinse and dice the celery. Cut the bell pepper in half, remove the ribs and seeds and dice. Peel and grate the carrots. Bring the vegetable broth to a boil and cook the brown rice according to the package instructions. Heat the vegetable oil and 1 tablespoon of almond oil in a large pan and sauté the vegetables for about 3 minutes, until softened.
Toast the sliced almonds in a dry skillet until golden brown. Rinse the parsley and chop finely. Stir the sautéed vegetables, lemon juice and remaining almond oil into the cooked rice. Season with salt and pepper and transfer to a large serving platter. Garnish with chopped parsley and toasted almonds.