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 courtesy of Back of the Box Recipes. www.backofthebox.com Home Page This recipe created by McCormick, Inc.