Carrots in Almond Sauce

1 pound carrots, Julienned or thinly sliced
1/2 cup thinly sliced green onions
1/4 cup butter or margarine
1 teaspoon cornstarch
1/2 cup water
1/2 teaspoon chicken bouillon granules
1/2 teaspoon dill weed
1/8 teaspoon pepper
1/4 cup sliced almonds, toasted

In a saucepan, cook carrots in a small amount of water until crisp-tender. Drain. Transfer to a serving bowl and keep warm. In the same pan, saut