Butter Baked Rice (Oamc)

Adapted from "Company's Coming: Make Ahead Meals" by J. Pare. Prep time includes time for rice to soak.

• Ready In: 1 hr 45 mins
• Serves: 4
• Yields: 3 cups

Ingredients

• 1  cup long grain rice
• 1  teaspoon salt
• 1⁄3 cup butter
• 1  teaspoon garlic powder
• 2  cups  chicken stock (or vegetable stock)
• 3  teaspoons parsley
• 1⁄4 cup  slivered almonds (optional)

Directions

1. Measure rice and salt in a bowl and pour on boiling water just to cover. Let stand 30 minutes.
2. Drain and rinse with cold water.
3. Melt butter in a frying pan and add rice. Saute for 5 minutes, stirring often until most of the butter is absorbed.
4. Transfer to a greased 1L casserole dish.
5. Combine garlic powder and chicken stock and pour over rice. Cover and bake at 350 degrees for 45-60 minutes.
6. Add parsley and fluff with a fork.
7. Sprinkle with almonds and bake for an additional 5 minutes.
8. Cool completely, label and freeze.
9. To serve, thaw overnight and reheat.
10. Garnish with additional parsley if desired.
11. To save time, double or triple recipe and make 2 or 3 meals at once.