- 1⁄2 cup butter
- 4 cups chicken broth
- 1⁄2 cup fresh basil, chopped
- 1⁄2 cup parsley, chopped
- 2 cups long-grain white rice, uncooked
- 1 large onion, chopped
Directions See How It's Made
- Melt butter and saute onion until transparent. Add rice and stir constantly until it turns a caramel color.
- Add chicken broth, then parsley, basil and salt. Bring to a boil and lower flame. Cover and steam rice for 18 minutes. Fluff with a large 2 prong fork.