1 c. chopped onion
3 tbsp. melted butter
2 qts. chicken broth
1/2 c. uncooked reg. rice
1 tsp. salt
1/2 tsp. pepper
1/2 tsp. saffron
1 c. finely ground blanched almonds
3 hard-cooked egg yolks, finely chopped
3 tbsp. minced parsley

Saute onion in butter until golden; stir in broth and bring to a boil. Cover and simmer 10 minutes. Stir in rice, salt, pepper and saffron; simmer 20 additional minutes. Add almonds, egg yolks and parsley, cook 10 minutes longer. Yield: 10 servings.