2 tsp. salt
2 c. water
1 c. long grain rice
1/3 c. butter
Dash garlic salt
2 chicken bouillon cubes
1 3/4 c. water
2 tbsp. finely chopped parsley
1/4 c. slivered almonds

Bring salted water to boil. Pour over raw rice. Let soak 30 minutes. Rinse with cold water and drain.

Melt butter in skillet. Add rice and cook medium heat, stirring until butter is absorbed (about 5 minutes).

Put rice in casserole, salt with garlic salt and pour broth over.

Bake, covered 45 minutes at 325 degrees. Add parsley, fluff with fork, sprinkle with slivered almonds.

Bake, uncovered on 325 degrees for 10 minutes.