YIELD Makes 4 servings
|2||cups chicken broth|
|1||cup uncooked rice|
|1/4||cup chopped fresh parsley|
|1/4||cup chopped green onions with tops|
|1||tablespoon butter or margarine|
- Combine broth and rice in medium saucepan. Bring to a boil; stir.
- Reduce heat to low; cover. Simmer, without stirring, 15 minutes or until rice is tender and liquid is absorbed. (Do not remove lid during cooking.)
- Remove saucepan from heat; stir in parsley, onions and butter. Cover; keep warm until ready to serve.
This recipe appears in: Asian