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Luncheon Rice

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1/3 cup butter
2 cups uncooked rice
2 teaspoons salt
1/2 teaspoon spiced salt
4 1/2 cups chicken broth
1/2 cup chopped almonds or peanuts
1/4 cup chopped stuffed olives


Melt butter in a heavy skillet, add rice and cook and stir over moderate heat until golden. Add seasonings, chicken broth, nuts and olives, pour into a heavy baking dish with a tight fitting cover and bake, covered, in a 325-degree oven for about 80 minutes, or until the broth is absorbed and the rice is tender. Remove the cover during the last 15 minutes of cooking.

Makes 8 servings

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