ALMOND RICE PILAF

Heat 2 tablespoons LARD and 1 tablespoon OIL in a pan.  Add chopped ONION and SEASON.


Cover with light stock and bring to a boil; add blanched and shredded ALMONDS (pili nuts will do).


Cover with waxed paper and the lid and cook in a moderate oven for 25 minutes.


Remove, arrange in loaf shape on a serving dish, pour SHRIMPS over and garnish the top with more NUTS, if desired.


The rice pilaf may be substituted for plain boiled rice.