For best results, use a heavy pan with a tight fitting lid. Mix any leftover rice with mayonnaise to make a delicious rice salad.
Time to prepare: 10 minutes
| 1 1/2 cups brown rice
4 Tbs. butter or margarine
3 to 3 1/2 cups chicken broth
1 tsp. salt
1/2 tsp. ground white pepper
1 Tbs. soy sauce
1/4 cup sliced almonds
2 Tbs. chopped parsley
2 tsp. chopped fresh basil or 1 tsp. dried basil
| In 2-quart heavy saucepan, combine rice and butter. Saute for 5 minutes, stirring, to coat well with the butter.
Add chicken broth, salt and white pepper. Heat to a boil. Reduce heat.
Cover and simmer for 45 minutes without lifting lid or until rice is tender and liquid is absorbed.
Just before serving, stir in soy sauce, almonds, parsley and basil, mixing lightly but thoroughly.
|Good served with baked or barbecued chicken, turkey or ham and tomato slices marinated in Italian dressing, sprinkled with chopped fresh basil and Parmesan cheese.|