1 cup uncooked rice
1 teaspoon margarine (optional)
1 clove garlic, minced
1 teaspoon grated lemon peel
1/8 teaspoon ground black pepper, or to taste
2 cups chicken broth
2 tablespoons chopped fresh parsley
Servings: 6
Combine rice, margarine, garlic, lemon peel, pepper and broth in a 2- to 3-quart saucepan. Bring to a boil; stir once or twice. Reduce heat; cover and simmer 15 minutes or until rice is tender and liquid is absorbed. Stir in parsley.
Microwave Oven Instructions:
Combine rice, margarine, garlic, lemon peel, pepper and broth in a 2- to 3-quart microproof baking dish. Cover and cook on HIGH 5 minutes. Reduce setting to MEDIUM and cook 15 minutes or until rice is tender and liquid is absorbed. Stir in parsley.
Servings: 6
1 teaspoon margarine (optional)
1 clove garlic, minced
1 teaspoon grated lemon peel
1/8 teaspoon ground black pepper, or to taste
2 cups chicken broth
2 tablespoons chopped fresh parsley
Servings: 6
Combine rice, margarine, garlic, lemon peel, pepper and broth in a 2- to 3-quart saucepan. Bring to a boil; stir once or twice. Reduce heat; cover and simmer 15 minutes or until rice is tender and liquid is absorbed. Stir in parsley.
Microwave Oven Instructions:
Combine rice, margarine, garlic, lemon peel, pepper and broth in a 2- to 3-quart microproof baking dish. Cover and cook on HIGH 5 minutes. Reduce setting to MEDIUM and cook 15 minutes or until rice is tender and liquid is absorbed. Stir in parsley.
Servings: 6
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