- 2 cups water
- 2 teaspoons salt
- 1 cup uncooked long grain rice
- 1/4 cup butter, cubed
- Dash garlic salt
- 1 can (14-1/2 ounces) chicken broth
- 1/2 teaspoon dried mint leaves
- 1/4 cup slivered almonds, toasted
- In a saucepan, bring water and salt to a boil. Remove from the heat; add rice. Cover and let stand for 3 minutes; drain. Rinse with cold water; drain well.
- In a skillet, melt butter. Add rice and cook over medium heat, stirring frequently until butter is almost absorbed, about 5 minutes. Turn into a 1-qt. baking dish; sprinkle with garlic salt. Pour broth over rice.
- Cover and bake at 325° for 35-40 minutes or until most of liquid is absorbed. Add mint and fluff with a fork. Sprinkle almonds over top. Bake, uncovered, 5-10 minutes longer. Yield: 6 servings.
Reviews for Minted Rice Casserole
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This is a good, light side dish. However, I used fresh mint leaves and it didn't taste minty enough for me. Guess, I'll follow the recipe next time, although I think I'll still increase the amt. I really appreciate Ann explaining her rationale for cooking the rice this way, and will remember her tip when I make other rice recipes. With the other 2 recipes in the "Editor's Meal", this is a standout meal.