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4 cups chicken broth

1 teaspoon salt
2 cups uncooked long grain rice
1/2 cup chopped fresh parsley
1/2 cup chopped green onions with tops
2 tablespoons butter or margarine

1. Bring chicken broth to a boil in medium saucepan; stir in rice. Reduce heat to low; cover. Simmer, without stirring, 18 to 20 minutes or until rice is tender and liquid is absorbed. (Do not remove lid during cooking.)
2. Remove saucepan from heat; stir in parsley, onions and butter. Cover; keep warm until ready to serve.

Makes 4 servings.