Recipe by Mama's Kitchen (Hope)
This is a great way to serve rice. The 'green' comes from parsley and green onion. Very tasty and easy! Found this in 2002 Quick Cooking Recipes.
Top Review by Squeezer
This was too bland and the parsley overpowered the dish. I realized after the fact that it called for no salt, but boy could it have used some. I might try it again with more seasoning and possibly substitute cilantro for the parsley.
- 1 cup green onion, chopped
- 1 cup fresh parsley, minced
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 1⁄2 cups long grain rice, uncooked
- 3 cups chicken broth, water and bouillon can be used instead
- 1⁄4 teaspoon cayenne pepper
- 1 bay leaf
Directions See How It's Made
- Melt butter and oil in skillet and saute rice for about 3 minutes, until rice begins to brown a little. Be very careful not to burn.
- Add onion and parsley and saute for another minute or two. Stir constantly during these two steps.
- Stir in broth, cayenne and bay leaf.
- Bring to a boil.
- Reduce heat.
- Cover tightly and cook for 15 minutes. DO NOT LIFT THE LID WHILE IT IS COOKING!
- Fluff rice with a fork and serve!