Yield: 6 servings
|1 cup||Long-grain rice|
|¼ cup||Butter or margarine|
|1 dash||Garlic powder|
|1 can||Chicken broth -- 14 1/2 oz|
|½ teaspoon||Mint leaves -- dried|
|¼ cup||Slivered almonds -- toasted|
In a saucepan, bring water and salt to a boil. Remove from the heat; add rice. Cover and let stand for 3 min. Drain, Rinse rice with cold water; drain well. In skillet melt butter. Add rice and cook oved med. heat, stirring frequently, until butter is almost absorbed, about 5 min. Turn into 1 qt. casserole; sprinkle with garlic salt.
Pour chicken broth over rice. Cover and bake at 325 deg. for 35 to 40 min. or until most of liquid is absorbed. Add mint and fluff with a fork. Sprinkle almonds over top. Bake, uncovered, 5-10 min. more.
Yield: 6 servings.
Recipe By : Taste Of Home