1/4 c. butter
1 c. rice
2 med. onions, chopped
1 clove garlic, pressed
1/2 tsp. thyme
1/4 tsp. rosemary
1 can beef broth (10 oz.)
1 can consomme (10 oz.)
1/4 c. chopped celery
1/4 c. chopped green onions
1/4 c. slivered almonds

Melt butter in a large skillet. Add rice, onions, garlic, thyme and rosemary; stir over low heat until rice is brown. Put in buttered casserole and with a fork, stir in broth and consomme. Cover and bake at 350 degrees for 1 3/4 hours. Stir in celery, onion and almonds and bake 15 minutes longer.