1 c. (2 sticks) unsalted butter
3/4 c. slivered blanched almonds
1 1/4 c. chopped celery
1 1/4 c. chopped onions
2 c. raw long-grain white rice
2 3/4 c. homemade chicken stock or good quality canned broth
2 1/2 tsp. salt
1/4 tsp. freshly ground pepper
generous pinch of saffron
1/3 c. golden raisins

Melt 2 tablespoons of the butter in a medium size skillet on medium heat. When hot, saut celery and onions until lightly coated with the butter (4 to 5 minutes). Add the rice and cook, stirring constantly, 1 minute more. Add the chicken stock, salt, pepper and saffron. Stir in the raisins and almonds. Place in buttered casserole; cover and bake at 350°F until all liquid is absorbent, 45 minutes to 1 hour. (This dish can be prepared and held, covered in a 250°F oven for 30 to 40 minutes.)