In a large skillet, melt butter over medium-high heat and saute onion, celery, carrots, and almonds for two to three minutes. Add rice and mushrooms and saute for four additional minutes. Add broth, cover, and transfer to a preheated 350 degree oven for one hour. Serves 4.

Recipe

Formatted for MasterCook by Nancy Berry - cwbj78a@prodigy. Com