|Butter/Margarine||3⁄4 Cup (12 tbs)|
|Blanched almonds||1⁄2 Cup (8 tbs)|
|Unsalted cooked rice||10 Cup (160 tbs)|
|Instant minced onion||1⁄2 Cup (8 tbs)|
|Dried rosemary||2 Teaspoon, crushed|
|Seasoned salt||To Taste|
|Cooked peas||2 Cup (32 tbs)|
About 20, minutes before serving:
1. In butter, in Dutch oven, saute almonds until golden. Add hot rice, instant minced onion, pepper, salt, and rosemary; toss.
2. Cut tomatoes in eighths; sprinkle with seasoned salt. Add with peas to rice mixture; toss.