2 tbsp. slivered almonds
2 tbsp. finely chopped onions
1/3 c. uncooked long grain rice
3 tbsp. butter
1 c. water
1 chicken bouillon cube
1 tsp. lemon juice
1/2 tsp. salt
1 (3 oz.) can chopped mushrooms, drained

In small saucepan, cook almonds, onion and rice in 3 tablespoons butter for 5 to 10 minutes, stirring frequently. Add water, bouillon cube, lemon juice, and 1/2 teaspoon salt. Bring mixture to boiling, stirring to dissolve bouillon cube. Reduce heat. Cover and cook slowly until liquid is absorbed and rice is fluffy, about 20 to 25 minutes. Stir in drained mushrooms. Use for stuffing poultry. Serves 2.