1. Measure rice and salt in a bowl and pour on boiling water just to cover. Let stand 30 minutes. 2. Drain and rinse with cold water. 3. Melt butter in a frying pan and add rice. Saute for 5 minutes, stirring often until most of the butter is absorbed. 4. Transfer to a greased 1L casserole dish. 5. Combine garlic powder and chicken stock and pour over rice. Cover and bake at 350 degrees for 45-60 minutes. 6. Add parsley and fluff with a fork. 7. Sprinkle with almonds and bake for an additional 5 minutes. 8. Cool completely, label and freeze. 9. To serve, thaw overnight and reheat. 10. Garnish with additional parsley if desired. 11. To save time, double or triple recipe and make 2 or 3 meals at once. ---------------------------------------------------------------------------
Nutrition
Ingredients
