Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| \N \N | Cooked rice |
| 1 \N | Stick butter (up to) |
| 1 cup | Chopped fresh parsley (up to) |
| 1 cup | Chopped scallion tops |
Mix all ingredients.
FOOD SECTION, ARKANSAS GAZETTE, 12/29/1966, MRS. ARTHUR ENOS,
LITTLE ROCK AIR FORCE BASE
From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, .