Rice Poultry Stuffing

1 cup onions, chopped

1 cup celery, chopped

1 cup celery leaves, chopped

4 oz. sliced mushrooms

1 cup rice, uncooked

3 Tbsp. butter, margarine or olive oil

2 cups chicken broth, boiling

1 tsp. salt

¾ tsp. poultry seasoning

½ cup almonds, sliced, toasted

Sauté onions, celery and celery leaves, mushrooms and rice in butter until vegetables are tender and rice is golden. Turn into buttered shallow 2-quart casserole. Stir in chicken broth and seasonings. Cover and bake at 350º F. for 30 – 35 minutes or until rice is tender and liquid is absorbed. Fluff with fork, spoon into serving dish: sprinkle with almonds.

Serve with Roast Chicken or Turkey.

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