* 1 cup slivered almonds, toasted
* 2 tablespoons dried parsley flakes
* 4 1/2 teaspoons dill weed
* 1 tsp onion salt
* 3/4 teaspoon celery salt
* 3/4 teaspoon garlic powder
* 1/2 teaspoon pepper
INGREDIENTS for each batch of rice:
* 2 cups chicken broth
* 1 cup long grain rice
* 1 tablespoon butter or margarine (optional - I omitted the butter in mine and it turned out fine)
* 1/2 teaspoon grated lemon peel
Combine the first eight ingredients. Store in an airtight container in a cool dry place for up to 3 months.
To prepare rice: In a saucepan, bring broth and 3 tablespoons mix to a boil. Add the rice, butter and lemon peel. Reduce heat; cover and simmer for 15-20 minutes or until broth is absorbed. Yield: 3-4 servings per batch.
