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 almonds1. 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.
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