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Prep Time: 15 Minutes Cook Time: 50 Minutes |
Ready In: 65 Minutes Servings: 5 |
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From Southern Living's 1986 Annual Recipes Cookbook. Ingredients:
1/4 cup butter or 1/4 cup margarine |
1 1/2 cups uncooked rice |
1 1/2 cups chicken broth |
1/4 cup plus 2 tbsp chopped celery |
1/4 cup plus 2 tbsp chopped fresh parsley |
1/4 cup plus 2 tbsp chopped carrot |
1/4 cup plus 2 tbsp sliced almonds |
1/4 teaspoon pepper |
Directions:
1. Melt butter in a heavy skillet; add rice and cook, stirring often, until light brown. Stir in chicken broth and heat to boiling. Pour into a lightly greased 2 1/2 quart casserole; cover and bake at 375 degrees for 30 minutes.
2. Remove casserole from oven, and stir in 1/4 cup plus 2 tablespoons each of chopped celery, chopped parsley, chopped carrots and sliced almonds; stir in 1/4 teaspoon pepper. Cover and bake an additional 20 minutes.
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