Minted Rice Casserole

Name: Minted Rice Casserole
Ingredients: 2 cups water; 2 teaspoons salt; 1 cup uncooked long grain rice; 1/4 cup butter, cubed; Dash garlic salt; 1 can (14-1/2 ounces) chicken broth; 1/2 teaspoon dried mint leaves; 1/4 cup slivered almonds, toasted

8 ingredients

3 steps

Ingredients

2 cups water
2 teaspoons salt
1 cup uncooked long grain rice
1/4 cup butter, cubed
Dash garlic salt
1 can (14-1/2 ounces) chicken broth
1/2 teaspoon dried mint leaves
1/4 cup slivered almonds, toasted

Directions

1

In a saucepan, bring water and salt to a boil. Remove from the heat; add rice. Cover and let stand for 3 minutes; drain. Rinse with cold water; drain well.
2

In a skillet, melt butter. Add rice and cook over medium heat, stirring frequently until butter is almost absorbed, about 5 minutes. Turn into a 1-qt. baking dish; sprinkle with garlic salt. Pour broth over rice.
3

Cover and bake at 325° for 35-40 minutes or until most of liquid is absorbed. Add mint and fluff with a fork. Sprinkle almonds over top. Bake, uncovered, 5-10 minutes longer.