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“From Southern Living's 1986 Annual Recipes Cookbook.”
READY IN:
1hr 5mins
SERVES:
5
UNITS:
US

Ingredients Nutrition

Directions

  1. Melt butter in a heavy skillet; add rice and cook, stirring often, until light brown. Stir in chicken broth and heat to boiling. Pour into a lightly greased 2 1/2 quart casserole; cover and bake at 375 degrees for 30 minutes.
  2. Remove casserole from oven, and stir in 1/4 cup plus 2 tablespoons each of chopped celery, chopped parsley, chopped carrots and sliced almonds; stir in 1/4 teaspoon pepper. Cover and bake an additional 20 minutes.

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