Instructions: Toast almonds in non-stick skillet over medium heat, stirring constantly.

In a 2-quart saucepan, combine broth, Parsley Flakes and margarine. Bring to a boil. Stir in rice. Cover and reduce heat to simmer for 20 minutes.

Remove from heat and let stand 5 minutes. Fluff rice with a fork. Gently toss in almonds and serve.

This recipe yields 6 servings.

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