Chutney Almond Rice
This is a great side-dish to serve with meats, poultry and fish.
2 cups hot, cooked long-grain white rice
1 (9-ounce) jar chutney
1 tablespoon chopped fresh flat-leaf parsley
2 tablespoons sliced almonds, toasted
- Combine hot cooked rice, chutney and parsley in medium bowl.
- Sprinkle with almonds before serving. Serve warm or room temperature.
Makes 8 (1/2 cup) servings.