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1/4 c. butter 3/4 c. uncooked rice 1 ½ c. chicken broth, heated 2 T. grated carrots 2 T. thinly sliced celery 2 T. sliced green onions 1 T. Parsley flakes 1. Melt butter in a cast iron skillet. Add rice, toss to coat with butter. Heat on low for 5 minutes. 2. Add chicken broth and stir. 3. Bring to a boil on medium/high then cover with a lid and turn heat to low. 4. Heat on low for about 15 to 18 minutes or until most liquid is gone. 5. Stir in the remaining ingredients. Cook 5 additional minutes. Serves 4 |