Almond Brown Rice Stuffing

1/2 cup slivered almonds
3 tablespoons butter or margarine
1 medium tart red apple, cored and diced
1/2 cup chopped onion
1/2 cup chopped celery
1/2 teaspoon poultry seasoning
1/4 teaspoon thyme
1/4 teaspoon ground white pepper
3 cups cooked brown rice (cooked in chicken broth)

Cook almonds in butter in large skillet over medium-high heat until golden brown.

Add apple, onion, celery, poultry seasoning, thyme and pepper; continue to cook until vegetables are tender crisp.

Stir in rice; cook until thoroughly heated.

Use as stuffing for poultry or pork roast, or bake tightly covered in a separate baking dish at 350 degrees 25 to 30 minutes.

Makes 6 servings
Source: USA Rice Federation