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1 c. chopped onion
3 tbsp. buttered, melted
8 c. chicken broth
1/2 c. uncooked yellow rice
Salt & pepper to taste
1 c. ground blanched almonds
3 hard cooked egg yolks, finely chopped
3 tbsp. minced parsley
Saute onion in butter until golden; stir in broth and bring to a boil. Cover and simmer 10 minutes. Stir in rice and salt and pepper. Simmer 20 additional minutes. Add almonds, egg yolks and parsley; cook 10 minutes longer. Yield 10 servings.
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