YIELD Makes 4 servings

INGREDIENTS

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

PREPARATION:

  1. Combine broth and rice in medium saucepan. Bring to a boil; stir.
  2. 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.)
  3. Remove saucepan from heat; stir in parsley, onions and butter. Cover; keep warm until ready to serve.
This recipe appears in: Asian

You Might Also Like

Stir-Fried Broccoli

Learn how to cook authentic Asian cuisine with our recipes from all of the major regions in Asia, including Korea, Japan and Malaysia.

Buckeyes

Try this Buckeyes recipe provided by Miss Ohio, Erica Gelhaus.

search recipes
  • Most Popular

  • Most Watched

Don't Miss