Rices
3 tablespoons butter
4 green onions finely chopped
3/4 cup toasted sliced or slivered almonds
1-1/2 cups long-grain rice
3 cups boiling chicken stock or water
1/2 cup chopped fresh parsley
Salt
In heavy saucepan, melt butter. Stir in green onions and almonds; cook over medium heat until almonds are lightly toasted. Remove onions and almonds with a slotted spoon and set aside.
Add rice to butter remaining in pan; stir to coat evenly. Stir in boiling chicken stock; cover and simmer for 15 to 20 minutes until liquid has been absorbed. Stir in almonds, onions, parsley and salt to taste.