Rice Pilaf - Lion House

 2 T butter

1 cup uncooked rice

1/4 cup minced onion

1/3 cup minced celery

2 cups hot chicken broth

2 T parsley

1/4 cup slivered almonds

Melt butter in hot frying pan. Add rice, onion and celery and cook until slightly brown. Add hot chicken broth. Cover and simmer on low heat until moisture has bee absorbed and rice is tender (about 20 min)

Optional: Add parsley and almonds just before serving. Toss lightly. 

Makes 6 - 1/2 cup servings