1/2 c. butter
1/4 c. blanche almonds
1/4 c. pine nuts
350 grams
1 1/4 c. rice, rinsed
1 1/2 lbs. ground meat
1 chicken or beef bouillon cube
2 c. water
1/2 tsp. pepper

Saute the almonds and the pine nuts in butter until browned. Add the ground meat, season with salt and pepper and cook until no trace of pink remains. Add the rice and stir to mix. Pour on the water. Stir in the remaining ingredients; bring to a boil. Reduce heat to medium and cook for 25 minutes.