Ingredients:
2 T. butter
2/3 C. sliced green onion
1 1/3 C. uncooked long-grain rice
4 C. water
2 t. chicken bouillon granules
1/4 t. ground black pepper
3/4 C. freshly grated Parmesan cheese
Melt butter in a large skillet over medium-high heat. Cook green onions in butter briefly, then add the rice. Cook and stir for a few minutes to toast rice. Stir in water, and season with chicken bouillon and pepper. Bring to a boil, then reduce heat to medium-low. Cover, and simmer for 20 minutes. Remove from heat, cover, and let stand for 5 minutes. Stir in Parmesan cheese and serve immediately.
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