How to Make It
Step 1
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, lower-sodium chicken broth*. Cover, reduce heat, and simmer 15 minutes or until rice is tender. Stir in 1/4 cup chopped fresh parsley and 2 tablespoons toasted sliced almonds.
Step 2
*Check for gluten.
Cooking Light Gluten-Free Cookbook
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