Rice Pilaf

Rice Pilaf

1/4 cup butter
1 1/2 cups regular rice
3 1/4 cups chicken broth-vegetable broth will work
1/4 cup plus 2 Tbl. chopped celery
1/4 cup plus 2 Tbl.chopped fresh parsley (can use dried if needed)
1/4 cup plus 2 Tbl. chopped carrots
1/4 cup plus 2 Tbl. sliced almonds
1/4 tsp. pepper

Melt butter in heavy skillet; add rice and cook, stirring often, until light brown. Stir in chicken broth and heat to boiling. Pour into lightly greased 2 1/2-quart baking dish.; cover and cook at 375 degrees for 30 minutes.

Remove from oven, and stir in celery, parsley, carrots, and almonds; stir in 1/4 tsp. pepper. Cover and cook an additional 20 minutes