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


  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
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