Start by toasting the slivered almonds in a dry skillet over medium heat for about 3-5 minutes until golden and fragrant. Remove from skillet and set aside to cool.
In the same skillet, melt the butter over medium heat. Add the sliced mushrooms and diced red bell pepper. Sauté for about 5-7 minutes, until the mushrooms are tender and the peppers are slightly softened.
Add the rice to the skillet and stir well to combine. Let it cook for about 2-3 minutes to lightly toast the rice and enhance its flavor.
Sprinkle the Italian seasoning over the rice and stir to evenly coat. Pour in the chicken broth and bring to a boil.
Once boiling, reduce heat to low, cover the pot, and let it simmer for about 18-20 minutes, or until the rice is cooked and has absorbed the liquid.
After cooking, remove from heat and let it sit for 5 minutes. Fluff the pilaf with a fork and gently fold in the chopped green onions and toasted almonds. Serve warm, garnished with additional green onions if desired.
