Yield: 6 servings.
Ingredient:
3/4 cup chopped onion
1/2 cup slivered almonds
1 tablespoon butter or margarine
2 cups chicken broth
2 cups uncooked instant rice
Preparation:
In a saucepan, saute onion and almonds in butter until the onion is tender and teh almonds are lightly browned. Add broth; bring to a boil. Stir in rice and cover. Remove from the heat. Let stand for 5-8 minutes or untile the liquid is absorbed.
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