1/2 large red onion, thinly sliced into half-moons
2 tsp extra virgin olive oil
1 large garlic clove, thinly sliced
1 cup brown rice
2-1/2 cups homemade or low-sodium store-bought chicken broth
1/4 cup slivered almonds
Kosher salt, if needed
Large pinch of fresh black pepper
Place the onions and olive oil in a small, nonstick frying pan over very low heat. Cook, shaking the pan or stirring occasionally, for 6-8 minutes, until the onions are quite soft and starting to brown. Add the garlic, and cook for one minute more. Remove from heat and set aside.
In the rice cooker, place the brown rice, and fill the cooker with chicken stock to the one-cup mark for brown rice (or add 2-1/2 cups of stock if there's no marking on your rice cooker). Stir in the onions and garlic, and turn the cooker on.
While the rice is cooking, toast the almonds in a dry frying pan until starting to brown. Remove the pan from heat, and set aside.
When the rice is cooked, stir in the toasted almonds. Taste, and season with salt (if needed) and black pepper. Close the rice cooker and let the pilaf sit for 10-15 minutes before serving.