|1 cup||Uncooked regular long Grain rice|
|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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