2 med. onions, chopped fine, sauteed in 2 tbsp. butter

1 c. raw rice
1/2 tsp. summer savory
1 tsp. marjoram
1 tsp. rosemary

Cook until rice begins to brown. Add 3 cups of chicken bouillon. Simmer until rice is tender and liquid absorbed. Cover part of the time. Sprinkle 1/2 cup chopped toasted almonds on top.