Ingredients:
1 cup long grain rice
1 teaspoon salt
1/3 cup butter
1 teaspoon garlic powder
2 cups chicken stock ( or vegetable stock)
3 teaspoons parsley
1/4 cup slivered almonds (optional)
Directions:
Measure rice and salt in a bowl and pour on boiling water just to cover. Let stand 30 minutes.
Drain and rinse with cold water.
Melt butter in a frying pan and add rice. Saute for 5 minutes, stirring often until most of the butter is absorbed.
Transfer to a greased 1L casserole dish.
Combine garlic powder and chicken stock and pour over rice. Cover and bake at 350 degrees for 45-60 minutes.
Add parsley and fluff with a fork.
Sprinkle with almonds and bake for an additional 5 minutes.
Cool completely, label and freeze.
To serve, thaw overnight and reheat.
Garnish with additional parsley if desired.
To save time, double or triple recipe and make 2 or 3 meals at once.
Servings: Serve
Time preparation: 45 min.
Time total: 105 min.