Recipe

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• 1 cup long grain rice
• 1 tsp salt
• 1/3 cup butter
• 1 tsp garlic powder
• 2 cups chicken stock
• 3 tsp parsley
• 1/4 cup slivered almonds (optional)

• 1 Measure rice and salt in a bowl and pour on boiling water just to cover. Let stand 30 minutes.
• 2 Drain and rinse with cold water.
• 3 Melt butter in a frying pan and add rice. Saute for 5 minutes, stirring often until most of the butter is absorbed.
• 4 Transfer to a greased 1L casserole dish.
• 5 Combine garlic powder and chicken stock and pour over rice. Cover and bake at 350 degrees for 45-60 minutes.
• 6 Add parsley and fluff with a fork.
• 7 Sprinkle with almonds and bake for an additional 5 minutes.
• 8 Cool completely, label and freeze.
• 9 To serve, thaw overnight and reheat.
• 10 Garnish with additional parsley if desired.
• 11 To save time, double or triple recipe and make 2 or 3 meals at once.