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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
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Kathy also sent the recipe for Parsleyed Rice Pilaf, noting, While the salmon bakes, I dress up instant rice with bouillon, minced onion and parsley. Ingredients:
2 cups water |
1/4 cup dried minced onion |
4 teaspoons butter |
2 teaspoons chicken bouillon granules |
2 cups instant rice |
1/4 cup minced fresh parsley |
Directions:
1. In a small saucepan, bring the water, onion, butter and bouillon to a boil. Stir in rice and parsley. Remove from the heat. Cover and let stand for 5 minutes. Fluff with a fork. Yield: 4 servings.
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