1/4 c. butter
1 1/4 c. long grain rice, uncooked
2 (10 oz.) cans consomme
1 tsp. salt
3/4 c. green onion, chopped
3/4 c. carrots, chopped
3/4 c. celery, chopped
1/2 c. sliced almonds (roast them first until broken)

Melt butter in frying pan. Add rice. Cook, stirring occasionally until heated but not browned, about 5 minutes. Add consomme and salt. Bring to a boil. Turn into 1 1/2 quart casserole cover. Bake at 375 degrees for about 20 minutes. Stir in vegetables and nuts. Bake about 15 minutes longer. Vegetables should remain quite crisp to contrast with tender rice. Serves 8.