1 Tbsp butter
1/4 cup onion, chopped
2 Tbsp celery, chopped
1 cup brown rice
2 cups chicken broth
1/3 cup almonds, toasted & slivered
salt and pepper to taste
Melt the butter in a lidded saucepan. Add the onion and celery. Cook until just soft. Add the rice and cook for 3 minutes, stirring frequently. Add the broth
and bring to a boil. Reduce the heat, cover, and simmer until the liquid is absorbed (about 45 minutes). Remove from heat; toss in the almonds.
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