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I love recipes like this that are simple, quick, and yet great tasting. Since I scaled down to 1 serving, I wasn't really confident of cooking times using a microwave, so I did this on the stove-top. I substituted water for the stock, and used dried parsley. The rice surprisingly cooked in 12 minutes flat! Using stock would have given this more flavour, but even with water, it made a nice, light dinner. Thanks Bergy!

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Anu June 05, 2002

You are right....this goes wonderfully with your "Sour Cream Shrimp Curry". I cut this recipe down for 4 people. I used basmati rice because that is what I had on hand. Thank you again for a great recipe!

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luvcook'n March 29, 2010
Green Rice