2 tablespoons butter
1/4 cup chopped onion
1 cup long grain rice
2 cups vegetable or chicken stock, or stock made with {vegetable broth powder} or  chicken broth powder
 zest of 1 lemon
1/4 teaspoon ground white pepper
1/2 teaspoon salt
1/2 cup chopped fresh mint leaves
1/4 cup toasted sliced or slivered almonds

In a small saucepan, heat butter and sauté onion until softened. Add rice and sauté for 1 minute. Add stock, lemon zest, pepper, and salt.

Cover and simmer for 20 minutes until rice is cooked through and liquid is absorbed. Stir in mint and almonds. Taste for seasoning.