3 c. grape juice
2 vegetable or chicken bouillon cubes
4 T. butter
1 c. uncooked rice
2 oz. slivered toasted almonds
Preheat oven to 350 degrees. Bring the grape juice to a boil. Dissolve the bouillon cubes in
the grape juice. Heat the butter and brown the rice until golden. Transfer the rice to a 1-qt. casserole dish.
Pour the boiling grape juice over the rice. Sprinkle the almonds on top. Bake, uncovered, for 50 minutes, or until
the rice is tender. Serves 4.