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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 1 |
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Ingredients:
1 tablespoon butter |
1 1/2 cups uncooked mahatma long-grain white rice |
3 cups chicken broth |
1/4 cup chopped, toasted almonds |
3 tablespoons chopped fresh parsley |
2 teaspoons grated lemon rind |
1/2 teaspoon salt |
1/2 teaspoon freshly ground pepper |
Directions:
1. Melt butter in a large saucepan over medium-high heat. Stir in rice, and cook, stirring constantly, 5 minutes or until golden. Add chicken broth, and bring to a boil. Cover, reduce heat, and simmer 20 minutes or until liquid is absorbed and rice is tender. Remove from heat, and let stand 5 minutes. Fluff rice with a fork.
2. Stir in almonds and remaining ingredients.
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