The Recipe Trove

from “From Amish and Mennonite Kitchens”

2 TBS butter

1 medium onion, chopped

1 1/4 cup rich beef broth

2/3 cup water

1 cup uncooked, long grain rice

slivered almonds

1. Saute’ onion in butter.  Add broth and water, bring to a boil.

2.  Place rice in a buttered casserole.  Pour the hot broth mixture over the rice.  Cover and bake at 350ºF for 40-45 minutes.  Sprinkle with almonds.