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.

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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.