1/2 c. Butter Buds
1/4 c. minced onion
1/2 c. chopped blanched almonds
1 c. raw brown rice
2 c. hot chicken broth
Pepper to taste

Heat Butter Buds in saucepan. Add onion and saute until onion is transparent. Do not let it brown. Add almonds and saute for 1 to 2 minutes or until barely golden. Add rice and saute until rice is transparent, stirring constantly. Add hot broth all at once, mixture will sizzle. Cover tightly. Simmer on low heat for 30 to 40 minutes or until rice is tender. Season with pepper. 4 servings.