Title: Almond rice pilaf (dupree)
 Categories: Dupree, Rice
      Yield: 4 Servings
 
 
        1 c  brown rice
      1/4 c  raisins or currants
        2 TB dehydrated chopped onion
        1 TB butter -- optional
        2    chicken stock cubes
        2 c  water (2 to 2-1/2 cups)
      1/3 c  slivered toasted almonds
  :          Salt and pepper
  
  Place the rice, raisins, onion, butter, stock cubes and water in a 2-
  to 3-quart saucepan. Bring to the boil, and stir once or twice.
  Reduce heat, cover, and simmer 45 to 50 minutes, or until rice is
  tender and liquid is absorbed. Remove from heat. Add almonds, season
  with salt and pepper, and fluff with a fork.