2 c. uncooked long-grain white and wild rice 5 cups water 5 chicken bouillon cubes, or 5 tsp. bouillon granules 1-8 oz. pkg. slivered almonds 1/2 c. margarine 2 tsp. salt 2 Tbs. finely chopped onions
Combine all ingredients in a 9 x 13 pan, do not stir. Cover with foil and bake at 350 degrees for 30 minutes. Uncover and stir. Bake for 10-20 minutes more (uncovered) if necessary to absorb the water.
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