Place the oil in a pot set over medium-high heat. Add the onion, carrot, garlic and ginger and cook until softened, about 3 minutes. Mix in the rice and cook and stir for 2 minutes. Add the remaining ingredients, except parsley, and bring to a boil. Cover the rice, turn the heat to its lowest setting, and cook 15 minutes, or until the rice is tender. Fluff the rice with a fork and then mix in the parsley. Transfer to a serving bowl and enjoy.
Recipe Options: Instead of almonds, try using unsalted, roasted cashews in the rice. Try adding dried cranberries and leaving out the raisins. Spice up the rice by adding half teaspoon of ground cumin, and quarter teaspoon of cayenne pepper to it before simmering and cooking.