• 4servings
  • 105minutes
  • 350calories

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Ingredients Jump to Instructions ↓

  1. 1 cup long grain rice

  2. 1 teaspoon salt

  3. 1/3 cup butter

  4. 1 teaspoon garlic powder

  5. 2 cups chicken stock (or vegetable stock)

  6. 3 teaspoons parsley

  7. 1/4 cup slivered almonds

Instructions Jump to Ingredients ↑

  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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