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
Bigos

You don't need a PhD in cooking to prepare authentic European cuisine, because all you have to do is follow our recipes.

Bluefish Plaki-style

You don't need a PhD in cooking to prepare authentic European cuisine, because all you have to do is follow our recipes.

search recipes
Don't Miss