Minted Rice Casserole
- 2 cups water
- 2 teaspoons salt
- 1 cup uncooked long grain rice
- 1/4 cup butter, cubed
- Dash garlic salt
- 1 can (14-1/2 ounces) chicken broth
- 1/2 teaspoon dried mint leaves
- 1/4 cup slivered almonds, toasted
- In a saucepan, bring water and salt to a boil. Remove from the heat; add rice. Cover and let stand for 3 minutes; drain. Rinse with cold water; drain well.
- In a skillet, melt butter. Add rice and cook over medium heat, stirring frequently until butter is almost absorbed, about 5 minutes. Turn into a 1-qt. baking dish; sprinkle with garlic salt. Pour broth over rice.
- Cover and bake at 325u0b0 for 35-40 minutes or until most of liquid is absorbed. Add mint and fluff with a fork. Sprinkle almonds over top. Bake, uncovered, 5-10 minutes longer.
water, salt, long grain rice, butter, garlic salt, chicken broth, mint leaves, slivered almonds
Taken from www.tasteofhome.com/recipes/minted-rice-casserole/ (may not work)