Serving Size : 6
1/4 cup butter
1-3/4 cups water
1-1/2 teaspoons chicken bouillon granules
1 cup long-grain brown rice
1/4 cup slivered almonds, toasted
3 green onions, chopped
2 tablespoons soy sauce
In a large skillet, melt butter. Add water and bouillon granules; cook and stir till the water boils and bouillon dissolves. Stir in the rice. Return mixture to boiling; reduce heat. Cover and simmer for 15 to 20 minutes or till rice is tender and liquid is absorbed. Remove skillet from heat. Stir in almonds, onions and soy sauce.
NOTE:
If you like, cover the skillet tightly, and rice mixture will stay hot for up to 30 minutes.