Butter Baked Rice
- 2 C Long grain Rice
- 2/3 C Butter
- 1/4 t Garlic Salt
- 2 cans Chicken Broth
- 4 T Parsley, snipped
- 1/2 C Toasted Slivered Almonds (opt.)
Preparation time 15mins
Cooking time 60mins
1.Melt butter in skillet. Add rice and cook over medium heat until butter is absorbed. (5 minutes)
2.Turn into 2 quart casserole. Sprinkle with garlic salt and pour broth over.
3.Bake covered, 325 degrees for 45 minutes.
4.Add parsley and fluff with a fork. Sprinkle with almonds and bake uncovered 10 minutes longer.