1 c. long grain rice
1 tbsp. butter
2 1/2 c. water & 4 beef bouillon cubes
1/2 c. currants
2 tbsp. toasted slivered almonds

Brown the rice in butter. Add water and bouillon and simmer until rice is tender. Add currants when rice is almost done.

Transfer to casserole or serving dish. Sprinkle with almonds.

NOTE: Mushrooms may also be added.