Place the oil in saucepan set over medium heat. Stir in onion, carrot, garlic and ginger and cook until softened, about 3 min. Add rice and cook, stirring, 2 min. Stir in almonds, raisins and broth. Season with salt and pepper. Bring to a boil. Cover and reduce heat to low for 15 min., or until rice is tender.
Fluff rice with a fork and mix in parsley before serving.
Tip: Instead of almonds, use unsalted, roasted cashews. Use dried cranberries in place of raisins.