Melt the butter on low-medium heat in a sauce pan and when melted, add the sliced shallots (or finely chopped onion) and sliced garlic for about 5 minutes.
Add the rice and stir for 1 or 2 minutes so the rice is heated a little and absorbs some of the butter
Add the chicken stock, lemon peel and bay leaf and put a lid on the sauce pan, let the stock boil then reduce to low heat for 15 minutes. Be sure to stir often to make sure the rice doesn't stick and burn to the bottom of the sauce pan.
Remove from heat and let sit for 10 minutes
Add the chopped parsley, pinch of salt, juice from 1 lemon and toasted almond sliders. Mix and serve