in a large saucepan. Add onion and cook gently 3 minutes, stirring. Add
rice and continue cooking and stirring until rice is golden brown. Heat
chicken stock and water to boiling. Add to rice mixture along with
thyme, marjoram, salt and pepper. Bring to a boil, turn heat to low,
cover tightly and simmer 20 minutes or until rice is tender and liquid
is absorbed. Add almonds and toss lightly with a fork.