In a large saucepan, cook the onionn, chives, shallot, and pepper in the oil over mod-low heat, stirring occasionally, until veggies are softened. Add the rice, and cook the mixture, stirring constantly, for 1 minute. Stir in broth, season with salt and pepper to taste, and add the almonds. Transfer the mixture to a 4 litre casserole and bake, covered, in the middle of a 160ºC oven for 75 minutes, or until rice is tender. Stir once after about 35-40 minutes. a 1952 Gourmet Mag. favorite