2 tbsp. butter
1/4 lb. chopped mushrooms
1/4 c. chopped shallots
Bouillon cubes
1/3 c. chopped fresh parsley
2 diced green onions
1 can Swanson chicken broth
1 c. uncooked Uncle Bens rice
1 pkg. slivered almonds
1 tsp. butter

Cook butter, shallots, mushrooms at medium high in saucepan until vegetables are soft. Mix in bouillon cube, stir and cook 2-3 minutes. Slowly add broth to deglaze pan. Add parsley and onion, boil. Add rice. Stir and reduce to simmer. Cover and cook 25-30 minutes. Saute almonds in butter until light brown. Stir into rice and serve immediately.

Goes well with chicken.