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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 6 |
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The mild, minty flavor and almond crunch make this nice side dish for a meal with lamb. People will likely be impressed when you prepare this different and palate-pleasing rice casserole. Ann Eastman Greenville, California Ingredients:
2 cups water |
2 teaspoons salt |
1 cup uncooked long grain rice |
1/4 cup butter, cubed |
dash garlic salt |
1 can (14-1/2 ounces) chicken broth |
1/2 teaspoon dried mint leaves |
1/4 cup slivered almonds, toasted |
Directions:
1. 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.
2. 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.
3. 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.
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