6 tbsp. butter
2 c. regular white rice (not Minute Rice)
4 c. chicken broth
3/4 c. chopped celery
3/4 c. chopped carrots
3/4 c. chopped parsley
1/2 c. chopped green onions
1 lb. mushrooms, sliced
1 c. almonds
Salt and pepper

Heat a 2-quart casserole dish in 375 degree oven. In a large skillet over high heat, melt butter. Add rice and stir. Remove casserole from oven.

Boil broth and add rice slowly. Pour rice and broth into casserole and bake, covered, for 30 minutes. Add remaining ingredients; return to oven for 20 minutes.