Rice Pilaf

2 tablespoons butter or margarine
1 cup uncooked rice
1/4 cup minced onions
1/3 cup minced celery
3 cups hot chicken broth
2 tablespoons chopped parsley
1/4 cup slivered almonds (toasted)

Melt butter in hot fry pan. Add rice, onion, and celery. Stir and cook until slightly brown. Add chicken broth; cover and simmer on low heat until moisture has been absorbed and rice is tender (about 25-30 minutes). Add parsley and almonds just before serving. Toss lightly.