|Olive oil/Vegetable oil||6 Tablespoon|
|Regular rice||2 Cup (32 tbs)|
|Canned toasted slivered almonds||4 Ounce|
|Parsley||2 Tablespoon, chopped|
|Instant chicken broth||3 Teaspoon|
|Water||5 Cup (80 tbs)|
1. Wipe mushrooms; trim; chop. Saute lightly in 2 tablespoons of oil in a large skillet; remove with a slotted spoon and set aside.
2. Stir rice and remaining 4 tablespoons oil into the same pan; heat slowly, stirring constantly, until rice is toasty-golden.
3. Stir in the mushrooms, almonds, parsley, instant chicken broth, salt and water. Bring, to boiling; cover.
4. Simmer 25 minutes, or until rice is tender and liquid is absorbed. Fluff up with a fork before serving.