2 3/4 c. water
1/3 c. butter
2 tbsp instant chicken bouillon
1/4 tsp salt
Pinch of pepper
1/4 tsp minced fresh garlic
1 1/4 c. uncooked long grain rice
1/2 c. finely chopped carrots
1/2 c. slivered almonds, toasted
1/4 c. chopped fresh parsley
2 tbsp sliced green onion
- In a 2L saucepan, bring water, butter, chicken bouillon, salt, pepper and garlic to a full boil.
- Add rice and carrots, then return to a full boil again.
- Reduce heat to low and simmer until the rice is tender (25 to 30 minutes).
- Stir in the remaining ingredients.