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Ingredients
| salted butter: 4 Tbl |
| converted rice: 2 cups |
| salt: 1 tsp |
| black pepper: 1/2 tsp |
| chicken broth - low sodium: 2 cups |
| water: 2 cups |
| green onions - spring or scallion: 2 whole onions (chopped) |
| parsley: 2 Tbl (chopped) |
Toasted Rice
Credit: Food.com
User rating:
-
Prep Time
5 min -
Cook Time
15 min -
Servings
4 serving(s)
Tags
- Melt 4 tablespoons butter in a pot over medium-high heat.
- Stir in 2 cups converted long-grain rice, 1 teaspoons salt, and 1/2 teaspoon pepper. Cook, stirring until the rice is golden, about 5 minutes.
- Add 2 cups each chicken broth and water, bring to a simmer, then cover and cook over low heat, 15 minutes.
- Remove from the heat and let stand 5 minutes. Fluff with a fork and stir in chopped scallions and parsley.