3/4 c. chopped onion
1/2 c. slivered almonds
1 tbsp. butter
2 c. chicken broth
2 c. uncooked instant rice

In a saucepan, sauté onion and almonds in butter until the onion is tender and the almonds are lightly browned. Add broth; bring to a boil. Stir in rice and cover. Remove from the heat. Let stand for 5 - 8 minutes or until the liquid is absorbed.

Yield: 6 servings.