Saffron Rice With Almonds

• 1 c. (2 sticks) unsalted butter
• 3/4 c. slivered blanched almonds
• 1 1/4 c. chopped celery
• 1 1/4 c. chopped onions
• 2 c. raw long-grain white rice
• 2 3/4 c. homemade chicken stock or good quality canned broth
• 2 1/2 tsp. salt
• 1/4 tsp. freshly ground pepper
• generous pinch of saffron
• 1/3 c. golden raisins

1. Melt 2 tablespoons of the butter in a medium size skillet on medium heat.
2. When hot, saut celery and onions until lightly coated with the butter (4 to 5 minutes).
3. Add the rice and cook, stirring constantly, 1 minute more.
4. Add the chicken stock, salt, pepper and saffron.
5. Stir in the raisins and almonds.
6. Place in buttered casserole; cover and bake at 350u0b0 until all liquid is absorbent, 45 minutes to 1 hour.
7. (This dish can be prepared and held, covered in a 250u0b0 oven for 30 to 40 minutes.)

butter, slivered blanched almonds, celery, onions, longgrain white rice, chicken, salt, freshly ground pepper, generous, golden raisins

Taken from www.cookbooks.com/Recipe-Details.aspx?id=145550 (may not work)