1 package (6 or 6.2 ounces) long grain & wild rice mix
2 tablespoons Food Club 100% pure honey
1/2 cup sliced almonds (2 ounces)
In small saucepan, melt butter over medium heat. Add rhubarb, celery and onion; cook 5 minutes or until onion is tender, stirring occasionally. Stir in broth, rice, seasoning packet and honey; heat to boiling. Reduce heat to low; cover and cook 18 minutes for original rice mix (5 minutes for quick cooking rice mix) or until all liquid has absorbed.
In small skillet, toast almonds over medium heat 3 minutes or until lightly browned and fragrant, stirring occasionally. Fold almonds into rice mixture or sprinkle on top before serving. Makes about 4 cups.