- 1/2 c butter
- 4 c uncooked long grain rice
- 2 qts water
- 2 T chicken bouillon granules
- 10 green onions thinly sliced
- 2/3 c soy sauce
- 1 c slivered almonds
In a dutch oven, melt the butter. Add the rice; cook and stir for 3-5 minutes or until lightly browned. Add water and bouillon; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until rice is tender and liquid is absorbed. Remove from the heat; stir in the onions and soy sauce. Cover and let stand for 5 minutes. Stir in the almonds.