- Details
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Parent Category: Recipes
Ingredients:
2 cups water
2 teaspoons salt
1 cup uncooked long grain rice
1/4 cup butter or margarine
Dash garlic salt
1 can (14-1/2 ounces) chicken broth
1/2 teaspoon dried mint leaves
1/4 cup slivered almonds, toasted
Directions:
In a saucepan, bring water and salt to a boil. Remove from the heat; add
rice. Cover and let stand for 3 minutes. Drain. Rinse with cold water;
drain well. In a skillet, melt butter. Add rice and cook over medium
heat, stirring frequently until butter is almost absorbed, about 5
minutes. Turn into a 1-qt. casserole; sprinkle with garlic salt. Pour
chicken broth over rice. Cover and bake at 325° for 35 to 40 minutes
or until most of liquid is absorbed. Add mint and fluff with a fork.
Sprinkle almonds over top. Bake, uncovered, 5 to 10 minutes more. Yield:
6 servings.
