"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali
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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