parsley rice
- Categories
- Herbs/spice
- Rice
- Yield
- 6 servings
| Measure | Ingredient |
|---|---|
| 1 cup | Uncooked regular long Grain rice |
| 2 cups | Water |
| ¼ teaspoon | Salt, if desired |
| 2 tablespoons | Chopped fresh parsley |
Heat rice, water and salt to boiling in 1-½-quart saucepan, stirring once or twice; reduce heat. Cover and simmer about 14 minutes (do not lift cover or stir); remove from heat. Fluff rice lightly with fork. Cover and let steam 5 to 10 minutes. Stir parsley into cooked rice. 6 SERVINGS (½ CUP EACH); 120 CALORIES PER SERVING.
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