1/8 c. butter
3/4 c. uncooked regular rice
1 1/2 c. hot chicken broth
1/2 c. shredded carrot
1/2 c. sliced celery
1/2 c. slivered almonds, toasted
1/2 c. sliced green onion
1/4 to 1/2 c. chopped parsley

Heat oven to 350 degrees. In large skillet, melt butter; add rice and toss to coat. Heat rice in butter for 5 minutes, stirring occasionally. Combine rice mix and chicken broth in 2 quart casserole. Cover and bake for 45 minutes. Stir in carrot, celery, onion, almonds and parsley. Continue baking for 10 minutes. 8 (1/2 cup) servings.

To make main dish casserole, add 2 cups cooked chicken with carrot, celery, etc. Mix.