In a medium sauce pan, melt butter over medium heat. Add almonds, onions and raw rice. This step is super important- you are going to sauté this mixture until the rice is fully browned, stirring frequently.
After browning, lightly season with salt and pepper. Add water, bullion cubes and lemon juice. Stir together and bring to a boil over high heat.
Just when mixture comes to a boil, lower heat to a simmer and cover for 15-20 minutes. Refrain from opening the lid too often. This will only slow down the cooking process. Also refrain from stirring the rice, this releases starch and can make the rice mushy. Instead, use a large fork and fluff it to make sure all of the liquid on the bottom is filly absorbed.
Toss in mushrooms and allow to sit for 3 minutes (lid on) with no heat.
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