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Recipe by: sirka
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2 c RICE UNCOOKED
3 cn 10 1/2 oz. ONION SOUP
20 oz BEEF BOUILON
2 oz SLIVERED ALMONDS
1/2 c MARGARINE, CUBED
IN A LARGE BOWL COMBINE RICE, ONION SOUP, BOUILLON, ALMONDS AND
MARGARINE. PLACE IN A 2 QUART CASSEROLE DISH, COVER AND BAKE AT 350
DEG F. FOR 2 HOURS. STIR OCCASIONALLY TO BE SURE MARGARINE MELTS
EVENLY.
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