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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.

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