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

1. 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.
2. 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.
3. 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)