Easy, stove-top rice pilaf seasoned with butter, chopped fresh parsley and green onions.
4 cups chicken or vegetable broth
1 teaspoon salt
2 cups uncooked long grain rice
1/2 cup chopped fresh flat-leaf parsley
1/2 cup chopped green onions with tops
2 tablespoons butter or margarine
- 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.)
- Remove saucepan from heat; stir in parsley, onions and butter. Cover; keep warm until ready to serve.
Makes 8 servings.