3/4 c. chopped onion
1 Tbsp. butter or margarine
2 c. uncooked instant rice
1/2 c. slivered almonds
2 c. chicken broth

In a saucepan, saut onion and almonds in butter until the onion is tender and the almonds are lightly browned. Add broth; bring to a boil. Stir in rice and cover. Remove from the heat. Let stand for 5 to 8 minutes or until the liquid is absorbed. Yield: 6 servings.