Rice Pilaf With Chicken Broth
|White rice||2 Cup (32 tbs), unwashed|
|Butter||1⁄2 Cup (8 tbs) (1 Stick)|
|Canned chicken broth||14 Ounce (1 Can Of 14 Ounces)|
|Water||3 Cup (48 tbs)|
|Slivered almonds||1 Cup (16 tbs)|
|Mushrooms||6 Medium, sliced|
Saute the rice in the butter in a large skillet over medium heat until very brown.
Stir in the chicken broth, water, salt, pepper, almonds and mushrooms.
Spoon into a buttered 2 quart baking dish.
Bake, covered, at 350 degrees for 1 hour.