- 2-1/2 cups chicken broth
- 1 teaspoon dried parsley flakes or fresh minced parsley
- 2 tablespoons butter
- 1 cup uncooked long grain rice
- Combine broth, parsley and butter in a saucepan; bring to boil. Stir in rice; cover. Reduce heat; simmer 20 minutes. Yield: 4 servings.
Originally published as Rice Pilaf in Country Woman March/April 1990, p37
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Reviewed Oct. 28, 2012
"This is a wonderful, easy recipe. With having a young child I added peas and carrots into the rice to get another vegetable in. They are both a wonderful addition to this recipe."