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BUTTER BAKED RICE 2 tsp. salt 1 c. rice dash of garlic salt 1 (14 oz.) can chicken broth 1/4 c. toasted, slivered almonds 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. |