Recipe By :
Serving Size : 6
Preparation Time: 0:00
Categories : Vegetables

1/4 cup butter
1 1/2 cups regular rice
3 1/4 cups chicken broth
6 tablespoons carrot — chopped
6 tablespoons celery — chopped
6 tablespoons parsley — chopped
1/2 cup almonds — sliced
1/4 teaspoon pepper

Melt butter in heavy skillet. Add rice to butter and cook, stirring often until light brown. Stir in chicken broth and heat to boiling.

Pour into 2 1/2 quart dish. Cover and bake 30 minutes at 375 degrees.

Then stir in remaining ingredients. Cover and bake 29 minutes more.

Per Serving (excluding unknown items): 164 Calories; 15g Fat (77.4% calories from fat); 5g Protein; 4g Carbohydrate; 2g Dietary Fiber; 21mg Cholesterol; 504mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 2 1/2 Fat.