Kathy also sent the recipe for Parsleyed Rice Pilaf, noting, "While the salmon bakes, I dress up instant rice with bouillon, minced onion and parsley."
- 2 cups water
- 1/4 cup dried minced onion
- 4 teaspoons butter
- 2 teaspoons chicken bouillon granules
- 2 cups instant rice
- 1/4 cup minced fresh parsley
- In a small saucepan, bring the water, onion, butter and bouillon to a boil. Stir in rice and parsley. Remove from the heat. Cover and let stand for 5 minutes. Fluff with a fork. Yield: 4 servings.
Originally published as Parsleyed Rice Pilaf in Taste of Home December/January 2004, p20
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