Butter-baked Rice


  • 1 cup long grain rice
  • 1/4 cup buttery spread
  • 2 cloves garlic
  • 1-3/4c vegetable broth
  • finely snipped parsley
  • 1/4 cup toasted slivered almonds (optional)


  1. Preheat oven to 325 degrees F. Rinse the rice well in cold water.
  2. Melt butter in skillet. Add garlic and rice. Cook over medium heat. Stir frequently until butter is almost absorbed, about 5 minutes. Turn into a 1 quart casserole. Pour broth over.
  3. Cover and bake in 325º F. (180º C) oven 45 minutes. Add parsley flakes, fluffing with fork. Sprinkle on almonds. Bake 10 minutes longer, uncovered.