Rice with Mushrooms & Almonds

 

1 C. uncooked White Rice

1/2 C. slivered Almonds

2 T. snipped Chives or chopped Green Onion

8 oz. can Mushrooms

1/4 C. Butter

3 C. Chicken Broth

 

Cook and stir rice, almonds, chives and mushrooms in butter until almonds are golden brown, about 20 minutes. Heat oven to 350 degrees. Pour rice mixture into ungreased 1 1/2 qt. casserole dish. Heat broth to boiling; stir into rice. Cover and bake until all liquid is absorbed and rice is tender and fluffy, 1 – 1 1/2 hours.