Almond Rice with Basil Sherry and Mushrooms

1/3 C slivered almonds
¾ C finely chopped onion
¾ C uncooked long grain rice
¼ C chopped celery
2 cloves garlic, minced
¼ C fresh basil leaves, chopped
3 Tbs butter
½ C water
½ C dry sherry
1 chicken bouillon cube
1 tsp fresh lemon juice
1 tsp salt
½ C fresh sliced Trader Joes white mushrooms

In a medium sauce pan on medium heat sauté almonds, onion, rice, celery, garlic and basil in butter. Cook 10 minutes stirring frequently. Add water, sherry, bouillon cube, lemon juice and salt. Stir to dissolve bullion cube. Reduce heat, cover and simmer
25 minutes. When rice is done stir in mushrooms. Stuff bird with rice mixture.



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