* Melt 2 teaspoons butter in a medium saucepan over medium-high heat. Add 1 cup long-grain rice; sauté 1 minute. Add 2 cups fat-free, less-sodium chicken broth. Cover, reduce heat, and simmer 15 minutes or until rice is tender. Stir in 1/4 cup chopped parsley and 2 tablespoons sliced toasted almonds.