Apple Almond Rice Mix

In a large mixing bowl, combine 1 cup uncooked long-grain rice, 1/4 cup slivered almonds, 2 teaspoons chicken bouillon granules, and 1 tablespoon dried parsley flakes. Stir thoroughly until all dry ingredients are evenly distributed.

Transfer the dry mix to an airtight container or resealable bag for storage if preparing in advance. Label with the recipe name and date.

When ready to cook, melt 2 tablespoons of butter in a medium saucepan over medium heat. Add the rice and almond mixture and toast, stirring frequently, until the almonds are lightly golden and the rice is fragrant.

Carefully pour in 2 cups of water and stir to combine, scraping up any bits from the bottom of the pan. Bring the mixture to a full boil over medium-high heat.

Once boiling, reduce the heat to low and cover the saucepan with a tight-fitting lid. Allow the rice to simmer undisturbed until all liquid is absorbed.

Remove the saucepan from heat and let the rice rest, still covered, to allow the grains to steam and finish cooking evenly.

Uncover the saucepan and fluff the rice pilaf gently with a fork, folding the toasted almonds and parsley throughout. Taste and adjust seasoning with salt and pepper if desired.

Transfer the Apple Almond Rice Mix pilaf to a serving dish and serve immediately as a warm savory side dish.