3 c. chicken broth
1 1/2 c. rice
1 1/2 c. chopped onions
1 1/2 c. chopped celery
1 tsp. cinnamon
2/3 c. chopped almonds
1/2 c. honey
2 tbsp. lemon juice
1/2 c. chopped parsley
3 tbsp. butter

Preheat oven to 350 degrees. Bring broth to boil. Add rice and 1 tablespoon butter. Reduce heat and simmer for 15 minutes, until rice is cooked. Saute onions and celery in butter until slightly tender, about 3 to 5 minutes.

Mix rice, celery, onions, honey, lemon juice, spices, and parsley. Place in 2 1/2 to 3 quart baking dish. (May be prepared 8 hours ahead to this point.) Cover and bake for 35 minutes. Makes 8 to 10 servings.

This rice is a nice side dish to serve with apricot stuffed chicken.