Melt butter in heavy skillet; add rice and cook, stirring often until light brown. Stir in chicken broth and heat to boiling. Pour into a lightly greased 2 1/2 quart casserole; cover and bake at 375 degrees for 30 minutes.
Remove from oven and stir in 1/3 cup each of celery, carrots, and sliced almonds; stir in 1/4 cup fresh parsley and 1/4 tsp pepper.Garnish with whole almonds, carrot sticks and and parsley sprigs, if desired. Yield 6 servings. Cover and let stand 10 minutes.