Brown almonds, lightly, in a bit of the butter. Watch carefully to avoid burning them. Remove almonds from pan and add remainder of butter and melt. Add onion and rice and sauté until golden brown, again stirring to avoid burning!

Place onion, rice, almonds and chicken stock to 2 quart casserole dish. Cover with lid or aluminum foil and bake in 350 degree oven for 45 minutes. Check rice - it may take 1 hour. Keeps well in oven (turn off heat!).

Serves six, generously.

Note: vary this by adding mushrooms or you can substitute cashews for the almonds, if desired.