Yield: 8 servings
Measure | Ingredient |
---|---|
2 cans | Low sodium chicken broth (10 1/2 oz ea) |
1 cup | Converted long grain rice |
6 tablespoons | Molly McButter Butter Flavor Sprinkles |
1½ cup | Small broccoli florettes |
⅔ cup | Cross-cut carrot slices |
1½ cup | Julienne cut red bell pepper |
3 tablespoons | Minced fresh parsley |
\N \N | Freshly gorund black pepper |
In a medium non-stick saucepan, bring broth to boil. Add rice. Reduce heat to medium-low; cover and simmer 10 minutes. Stir in 4 tablespoons Molly McButter, and all vegetables. Cover, continue cooking 10 minutes. Remove from heat and let stand 5 minutes, or until water is absorbed. Sprinkle with remaining Molly McButter and pepper to taste. Fluff with fork and serve. Makes 8 servings.