1 c. long grain rice
2 c. chicken bouillon
1 med. onion
1 stick butter
1 (4 oz.) can mushrooms, drained
1/2 c. almonds
1/2 tsp. pepper

Saute onions, rice and 4 tablespoons butter until rice is golden. Pour bouillon over rice and add pepper. Simmer 20 minutes. In another pan, saute almond and mushrooms in 4 tablespoons butter until almonds are lightly browned. Mix above (2) together and serve.