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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 8 |
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We have used this recipe for years, and it's still my favorite way to have rice. It's from the Columbia Restaurant cookbook. Ingredients:
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 |
salt |
Directions:
1. Melt butter and saute onion until transparent. Add rice and stir constantly until it turns a caramel color.
2. 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.
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