1 med. onion, chopped finely
1 1/2 c. uncooked rice
3 tbsp. butter
2 1/2 c. chicken stock
1/2 c. blanched shredded almonds

Brown onion and rice in skillet with butter. Put in a 2-quart baking dish and cover with chicken stock. Add almonds and stir. Cover and bake at 375 degrees until liquid is absorbed and rice is tender.