1 c. raw white rice
1/4 c. butter
1 tsp. minced onion
2 c. chicken bouillon
Optional: mushrooms and almonds
salt to taste

In a large skillet melt butter, add rice and onion; cook until golden brown (watch so it does not burn). Add bouillon, pour into casserole dish.

Bake at 350°F for 30 minutes. If needed add more water or bouillon, but make sure rice is done. This is great with pork tenderloin patties, dipped in flour, browned and covered with sour cream and baked with rice. Either one of these dishes can be baked or sit longer if meal is delayed. Cover if over an hour.