Almond Rice Pilaf

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

In a saucepan, saute 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 5-8 minutes or until the liquid is absorbed.

***We l-o-v-e LOVE this recipe. I make it often and will even crave it. I've quit using chicken broth and use chicken bullion cubes instead (two cubes/cup of water). I like the taste better with the bullion cubes. Try it, it's really, really yummy!