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SEASONED RICE

Recipe for August 21, 2009

Recipes from Cynthia O'Connor O'Hara

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2 1/4 cups water
1 tablespoon butter
1 cup long-grain white rice
2 teaspoons regular or sodium free chicken bouillon granules
1 teaspoon dried minced onions
1 teaspoon dried parsley, crushed
1/4 teaspoon salt

In a medium saucepan, combine water and butter. Bring to a boil. Add rice, bouillon, onions, parsley, and salt. Return to a boil. Reduce heat; simmer, covered, until all the water is absorbed, about 20 minutes. Makes 6 servings. 
 
Copyright © 2009 by Cynthia O’Connor O’Hara

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