1/2 c. butter
1 c. uncooked long grain rice
1 c. sliced mushrooms
1 tsp. Italian seasoning
3/4 c. chopped green onions, including tops
2 2/3 c. chicken broth
3/4 c. slivered almonds

Melt butter over low heat. Stir in rice, mushrooms, Italian seasoning and green onions. Cook, stirring until onions and mushrooms are tender, about 5 minutes. Spoon mixture into a lightly greased shallow 2 quart casserole. Stir in broth and almonds and bake, covered at 325 degrees for 1 hour. Let stand 10 minutes; stir before serving.