BUTTER BAKED RICE|
2 tsp. salt
1 c. rice
dash of garlic salt
1 (14 oz.) can chicken broth
1/4 c. toasted, slivered
2 c. water
1/3 c. butter
dash of Accent
finely snipped parsley
Add salt to water. Bring to a boil; pour over rice and
let stand for 30 minutes. Rinse rice with cold water; drain.
Melt butter in skillet. Add rice and cook over medium
heat, stirring frequently, until butter is almost absorbed,
about 5 minutes. Turn rice into a 1 quart casserole; sprinkle
with garlic salt and Accent. Pour chicken broth over rice.
Bake covered in a 325 degrees oven for 45 minutes. Add parsley and
almonds; fluff with fork. Bake uncovered for 10 more minutes.
This is a recipe from our database at Cookbooks On/Line!
1,000,000+ free recipes and free software at: http://www.cookbooks.com
Accuracy is believed to be good, but is not guaranteed.
This recipe posting is intended for personal use only. You can
print a copy for yourself and/or your friends, but you cannot publish
it or post it to any Internet or other public site without our permission.