Instructions: In Dutch oven, melt butter. Add rice and saute for 3-5 minutes until lightly browned. Add water and bouillon. Bring to boil. Reduce heat, cover and simmer for 15-20 minutes or until rice is tender.

Remove from heat; stir in onions and soy sauce. Cover and let stand for 5 minutes. Stir in almonds. Serve 20-22.

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