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Prep Time: 45 Minutes Cook Time: 60 Minutes |
Ready In: 105 Minutes Servings: 6 |
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Adapted from Company's Coming: Make Ahead Meals by J. Pare. Prep time includes time for rice to soak. Ingredients:
1 cup long grain rice |
1 teaspoon salt |
1/3 cup butter |
1 teaspoon garlic powder |
2 cups chicken stock (or vegetable stock) |
3 teaspoons parsley |
1/4 cup slivered almonds (optional) |
Directions:
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.
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