2 lb. bulk pork sausage
2 1/2 c. chopped celery
1 c. finely chopped green pepper
3/4 c. chopped onion
2 (2 1/8 oz.) pkg. dry chicken noodle soup mix
4 1/2 c. boiling water
1 c. regular raw rice
1 c. almond slivers
1/4 c. melted butter

Lightly brown sausage in Dutch oven; pour off excess fat. Add celery, green pepper and onion; saute until tender.

Combine dry soup mix and boiling water in a 3 quart saucepan. Stir in the raw rice. Cover and simmer on medium-low heat for 15 minutes or until rice is tender. (Water should be absorbed but rice should still be very moist.)

Pour rice mixture into greased 9 x 2 x 13 inch baking dish. Sprinkle with almond slivers; drizzle with 1/4 cup melted butter (optional). Bake in 375 degree oven for 20 minutes or until hot. Makes 10 servings.