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Rice Almondine Hits: 23  
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Date Added: February 29, 2008
Calories:  
Serves: 6
Prep. Time: 0:00
Category: Seafood / Shellfish, Rice / Grains, Sides / Condiments
 
Ingredients: 

1/4   cup           slivered almonds
2 1/2 cups          chicken broth
1     tablespoon    McCormick Parsley Flakes
1     cup           uncooked long grain or converted rice
1     tablespoon    margarine or butter
Directions: one line for each direction. When saved the lines will be numbered.
  1. Toast almonds in non-stick skillet over medium heat, stirring constantly.

  2. In a 2-quart saucepan, combine broth, Parsley Flakes and margarine. Bring to a boil. Stir in rice. Cover and reduce heat to simmer for 20 minutes.

  3. Remove from heat and let stand 5 minutes. Fluff rice with a fork. Gently toss in almonds and serve.

  4. This recipe yields 6 servings.
Nutrition Facts not Available

Rating: ()  
Added On: February 29, 2008
* Back of the Box Recipes at www.backofthebox.com





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