Preparation:
In shallow 1- to 1 1/2-quart microwave dish combine rice, broth, sherry, onion and rosemary. Cover loosely with plastic wrap. Cook in microwave on HIGH 5 minutes. Arrange remaining ingredients over rice; cover loosely and cook on HIGH 2 minutes longer, until rice is tender and casserole is heated through. Garnish with chopped parsley, if desired.
*Spread almonds in a single layer in a shallow baking pan. Place in cold oven; toast at 350 degrees 8 to 12 minutes for whole almonds (5 to 10 minutes for sliced, slivered and chopped almonds), stirring occasionally, until lightly toasted. Remove from pan to cool. |
