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. baking dish; sprinkle with garlic salt. Pour broth over rice.
- Cover and bake at 325° for 35-40 minutes or until most of liquid is absorbed. Add mint and fluff with a fork. Sprinkle almonds over top. Bake, uncovered, 5-10 minutes longer. Yield: 6 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 218.07 Kcal (913 kJ) | ||
| Calories from fat | 106.1 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.79g | 18% | |
|---|---|---|---|
| Cholesterol | 20.34mg | 7% | |
| Sodium | 802.23mg | 33% | |
| Potassium | 117.12mg | 2% | |
| Total Carbs | 24.93g | 8% | |
| Sugars | 0.61g | 2% | |
| Dietary Fiber | 1.88g | 8% | |
| Protein | 3.83g | 8% | |
| Vitamin C | 0.5mg | 1% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 3mg | 16% | |
| Calcium | 33.1mg | 3% | |
| Amount Per 100 g | |||
| Calories | 164.57 Kcal (689 kJ) | ||
| Calories from fat | 80.07 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.9g | 18% | |
|---|---|---|---|
| Cholesterol | 15.35mg | 7% | |
| Sodium | 605.41mg | 33% | |
| Potassium | 88.39mg | 2% | |
| Total Carbs | 18.81g | 8% | |
| Sugars | 0.46g | 2% | |
| Dietary Fiber | 1.42g | 8% | |
| Protein | 2.89g | 8% | |
| Vitamin C | 0.3mg | 1% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 2.2mg | 16% | |
| Calcium | 25mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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