1/2 cup silvered almonds
1 tablespoon butter or margarine
2 cups chicken broth
2 cups uncooked instant rice
In a saucepan, sauté onion and almonds in butter until the onion is tender and the almonds are lightly browned. Add broth; bring to a boil. Stir in rice and cover. Remove from the heat. Let stand for 5 to 8 minutes or until he liquid is absorbed.
Makes 6 servings.