2 tsp. chicken seasoned stock base
1 tsp. Beau Monde seasoning
1 1/4 c. hot water
1/2 c. long grain brown rice
1/2 c. sliced black olives
1 c. dairy sour cream
1/2 tsp. dry dill weed
2 tbsp. toasted, slivered almonds

You may eliminate chicken seasoned stock base and substitute 2/3 cup chicken broth or stock for part of the water.

Add chicken seasoned stock base and Beau Monde to hot water in a saucepan. Bring to a boil and add rice. Cover and steam for 35-45 minutes or until rice is done. Fluff with a fork and add olives, sour cream and dill weed. Mix thoroughly with fork. Spoon into serving dish or onto plates and sprinkle with toasted almonds.

If you wish to prepare this dish in advance, turn rice into buttered casserole and sprinkle with almonds. Reheat casserole in a 300 degree oven for about 20 minutes or until thoroughly heated. Makes 4 servings.

This recipe is a good choice to double or triple for big dinner parties.