1/2 c. blanched slivered almonds
2 tbsp. butter
1 onion, chopped
1/2 c. diced carrots
1/2 c. sliced celery
1 clove garlic
1/4 c. grated Parmesan cheese
1/4 c. chopped parsley
1 1/2 c. long grain white rice
1/2 tsp. Italian herbs
2 chicken bouillon cubes
4 c. hot water
2 c. cubed, cooked ham or turkey
1 c. drained, cooked peas

Spread almonds in single layer on baking sheet. Bake at 350 degrees for 9 to 11 minutes, stirring occasionally, until golden brown. Cool. Melt butter in large, heavy saucepan over medium heat. Stir in onions, carrots, celery, and garlic; cook until soft but not browned (about 5 minutes). Stir in rice and herbs; cook 1 minute. Dissolve bouillon in hot water. Stir in enough chicken broth to cover rice. Cook, stirring constantly, until broth is absorbed. Continue to stir in enough broth to cover rice and cook until almost all liquid is absorbed and rice is tender and creamy in texture, about 20 minutes. Stir in toasted almonds, ham or turkey, peas, Parmesan cheese, and parsley. Serve at once.