Holiday Turkey And Rice With Almonds

Course : Casseroles
Serves: 4
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1 cup instant rice
1 cup chicken broth or bouillon
1/4 cup sherry or white wine
1/4 cup chopped onion
1/2 teaspoon rosemary -- crumbled
2 cups leftover cooked turkey or chicken chunks
1 jar marinated artichoke hearts -- (6 ounces) drained
1/2 cup slivered almonds -- toasted*

Preparation / Directions:

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.

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