Baked Rice Almondine

• 2-1/2 cups Low Sodium Chicken Stock (You Can Use Vegetable Stock If Preferred)
• 1 cup White Rice, Rinsed
• 1 cup Brown Rice
• 3/4 teaspoons Kosher Or Sea Salt
• 1/2 teaspoons Black Pepper
• 1/2 cups Sliced White Button Mushrooms
• 2 stalks Green Onion (cut On The Bias)
• 1 cup Sliced Almonds
• 2 Tablespoons Fresh Chopped Parsley To Garnish

1. Preheat oven to 375 F. In a greased or non-stick 9x12-inch baking dish add chicken stock and the white and brown rice. Add salt, pepper, sliced mushrooms, green onions and almond slices and stir gently to combine. Cover dish with aluminum foil and bake for 35 minutes. Remove from oven and garnish with fresh parsley. Serve with your favorite meat option and side vegetable. Enjoy!

chicken, white rice, brown rice, kosher, black pepper, white button, stalks green onion, almonds, fresh chopped parsley

Taken from tastykitchen.com/recipes/sidedishes/baked-rice-almondine/ (may not work)