Title: Parsley Rice
Categories: Rice
Yield: 4 Servings

2 c Boiling water
1 c Regular long-grain rice
3/4 ts Salt
1/4 ts Coarsely ground black pepper
2 tb Chopped parsley

In 2-quart saucepan over high heat, in boiling water, heat rice, salt, and
pepper to boiling. Reduce heat to low; cover and simmer 20 minutes or until
rice is tender and liquid is absorbed. Stir in parsely.

Source: Good Housekeeping magazine, November 1992, page 223

A4GY@JUPITER.SUN.CSD.UNB.CA

(N. WEBBER)

REC.FOOD.RECIPES

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