1 T olive oil
1 T butter
1 tsp dried minced onion
1/2 tsp garlic powder
1 c long-grain white or brown rice
1/2 cup slivered almonds
1/4 tsp salt
2 c chicken stock

heat oil and butter, add onion and garlic powder, cook until fragrant. add rice, almonds, and salt, stir to coat rice. add stock, bring to boil. reduce to low and cook covered about 20 minutes for white, 50 minutes for brown.