Directions:
- Measure rice and salt in a bowl and pour on boiling water just to cover. Let stand 30 minutes.
- Drain and rinse with cold water.
- Melt butter in a frying pan and add rice. Saute for 5 minutes, stirring often until most of the butter is absorbed.
- Transfer to a greased 1L casserole dish.
- Combine garlic powder and chicken stock and pour over rice. Cover and bake at 350 degrees for 45-60 minutes.
- Add parsley and fluff with a fork.
- Sprinkle with almonds and bake for an additional 5 minutes.
- Cool completely, label and freeze.
- To serve, thaw overnight and reheat.
- Garnish with additional parsley if desired.
- To save time, double or triple recipe and make 2 or 3 meals at once.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 155.9 Kcal (653 kJ) | ||
| Calories from fat | 127.14 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.13g | 22% | |
|---|---|---|---|
| Cholesterol | 29.24mg | 10% | |
| Sodium | 505.17mg | 21% | |
| Potassium | 136.56mg | 3% | |
| Total Carbs | 4.76g | 2% | |
| Sugars | 1.92g | 8% | |
| Dietary Fiber | 0.67g | 3% | |
| Protein | 3.9g | 8% | |
| Vitamin C | 0.8mg | 1% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 0.3mg | 1% | |
| Calcium | 21.2mg | 2% | |
| Amount Per 100 g | |||
| Calories | 154.85 Kcal (648 kJ) | ||
| Calories from fat | 126.28 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.03g | 22% | |
|---|---|---|---|
| Cholesterol | 29.05mg | 10% | |
| Sodium | 501.77mg | 21% | |
| Potassium | 135.64mg | 3% | |
| Total Carbs | 4.73g | 2% | |
| Sugars | 1.91g | 8% | |
| Dietary Fiber | 0.67g | 3% | |
| Protein | 3.87g | 8% | |
| Vitamin C | 0.8mg | 1% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 0.2mg | 1% | |
| Calcium | 21mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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