1 1/2 c. rice
1/4 c. butter
3 c. beef bouillon
3/4 c. chopped fresh parsley
3/4 c. chopped carrots
3/4 c. chopped celery
1/2 c. sliced green onions and tops
3/4 c. slivered almonds

In a large casserole, lightly brown rice in butter. Bring bouillon to a boil and pour over rice. Cover tightly and bake at 375 degrees for 45 minutes. Add remaining ingredients and stir to mix. Return to oven for 10-15 minutes until thoroughly heated.