2 tsp. salt
2 c. water
1 c. long grain rice
1/3 c. butter
14 oz. can chicken broth
1/4 c. slivered almonds
1 tsp. garlic salt
1 tbsp. finely snipped parsley

Mix salt and water bring to boil. Pour water over rice and let stand for 1/2 hour. Rinse rice with cold water; drain well. Melt butter in skillet; add rice and cook over medium heat until butter is almost absorbed (about 5 minutes). Spread rice into a 1 quart casserole; sprinkle with garlic salt. Pour chicken broth over rice. Cover tightly; bake at 325 degrees for 45 to 50 minutes. Add parsley and almonds, fluff with a fork. Bake uncovered 10 to 15 more minutes.

NOTE: This can be made a day ahead. Prepare every thing as directed; refrigerate. When time to bake just add 10 minutes to time.