Rice Almond Bake

• 2 tablespoons butter or 2 tablespoons margarine
• 2 large onions, finely chopped
• 1 cup celery, finely chopped
• 2 cups chicken broth (defatted)
• 23 cup uncooked brown rice
• 1 cup raisins
• 2 teaspoons dried sage, crushed
• 1 teaspoon poultry seasoning
• 12 teaspoon pepper
• 1 cup sliced almonds

1. In a medium-sized saucepan, heat butter or margarine.
2. Add onion and celery and saute until slightly soft.
3. Add chicken broth, rice and raisins and bring to a boil.
4. Add seasonings and almonds.
5. Place in a 1 1/2- quart casserole.
6. Cover and bake at 350 degrees for 60 minutes.
7. If used as a poultry stuffing, simmer onion, celery, chicken broth, rice and raisins until most of the liquid is absorbed.
8. Add sage, poultry seasoning, pepper and almonds; mix thoroughly.
9. Stuff lightly into turkey cavity.

butter, onions, celery, chicken broth, brown rice, raisins, sage, poultry seasoning, pepper, almonds

Taken from www.food.com/recipe/rice-almond-bake-127970 (may not work)