Mix together:
2 cups boiling water
2 tsp salt
1 cup regular long grain rice
Leave for 30 minutes. Pour off water and rinse.
In frying pan:
1/4 cup butter
drained rice
1/4 cup minced onion
1/3 cup minced celery
Saute until butter is absorbed. In an oven proof dish, put rice, butter and 1 3/4 cup chicken broth.
Cover and bake 325-350 for 45 minutes. Remove cover, fluff with fork. Add 2 T minced parsley. Bake another 15 min. Add slivered almonds if desired.
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