Ingredients:
2 tablespoons butter
3 carrots, chopped
1 cup long grain rice
2 green onions, diced
2 cups chicken stock
1/4 cup chopped fresh parsley
salt
pepper
Directions:
In large saucepan, melt butter over medium heat; cook carrots, rice and green onions for 2 minutes.
Stir in stock and bring to boil; reduce heat, cover and simmer for about 20 to 25 minutes or until rice is tender and liquid is absorbed.
Stir in parsley; season with salt and pepper to taste.
Servings: 4
Time preparation: 10 min.
Time total: 40 min.