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    Rice Almondine

    1/4 cup slivered almonds
    2 1/2 cups chicken broth
    1 tablespoon McCormick® Parsley Flakes
    1 cup uncooked long grain or converted rice
    1 tablespoon margarine or butter


    Toast almonds in non-stick skillet over medium heat, stirring constantly.

    In a 2-quart saucepan, combine broth, Parsley Flakes and margarine. Bring to a boil.

    Stir in rice. Cover and reduce heat to simmer for 20 minutes. Remove from heat and let stand 5 minutes.

    Fluff rice with a fork. Gently toss in almonds and serve.

    Makes 6 servings

    This recipe created by McCormick, Inc.

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