Name: Parsleyed Rice
Yield: 6 cups cooked rice, 6 to 8 portions
Ingredients: 1½ cups finely chopped fresh Italian (flat-leaf) parsley; 8 tablespoons (1 stick) unsalted butter, cut into 8 pieces; 1 tablespoon salt; 2 cups uncooked long-grain rice; 4 cups water or Chicken Stock

Preparation info

6 cups cooked rice,
6 to 8
portions

Difficulty
Easy

Appears in

The Silver Palate Cookbook

By Julee Rosso and Sheila Lukins

Published 1982

About

We prefer untreated long-grain rice, but you can use converted rice if you like, following package directions.

Ingredients

4 cups water or Chicken Stock
2 cups uncooked long-grain rice

Starter

Method

Bring the water or stock to a boil in a heavy pan. Stir in the rice and salt, return to a boil, reduce the heat to low, and cover tightly. Let the rice cook, undisturbed, for 25 minutes.
Uncover the pan, add the butter and parsley (do not stir), and cover. Remove the pan from the heat and let stand for 5 minutes.
Uncover the pan, toss the rice with a

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Ingredients

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