2 c. raw rice
1/3 c. butter
4 c. chicken broth, boiling
3/4 c. finely chopped carrots
3/4 c. chopped celery
3/4 c. chopped parsley
1/2 c. chopped green onions
1 c. slivered almonds

Saute rice in butter until a little brown. Mix rice, and boiling broth in a 2 quart casserole. Cook, covered, 20 minutes at 350 degrees. Add vegetables and toss lightly. Cook, covered, 15 to 20 minutes more.