Makes 8 servings

2 cups rice
2/3 stick margarine
4 cups broth (chicken broth if served with poultry; beef broth with beef)
3/4 cup celery, chopped
3/4 cup carrots, chopped
3/4 cup green onions, chopped
1 cup slivered almonds
salt and pepper to taste
1 can chunk turkey or beef (optional)

Brown rice lightly with margarine in skillet. Boil broth. Combine rice and boiling broth in casserole dish. Cover and bake for one-half hour at 375°. Take from oven and add vegetables and nuts, and meat (if desired), stirring and mixing well with fork. Return to oven for one-half hour. Add salt and pepper to taste before serving.