| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
Side dish |
8 |
Servings |
INGREDIENTS
| 2 |
cn |
Low sodium chicken broth (10 1/2 oz ea) |
| 1 |
c |
Converted long grain rice |
| 6 |
tb |
Molly McButter Butter Flavor Sprinkles |
| 1 1/2 |
c |
Small broccoli florettes |
| 2/3 |
c |
Cross-cut carrot slices |
| 1 1/2 |
c |
Julienne cut red bell pepper |
| 3 |
tb |
Minced fresh parsley |
|
|
Freshly gorund black pepper |
INSTRUCTIONS
In a medium non-stick saucepan, bring broth to boil. Add rice. Reduce
heat to medium-low; cover and simmer 10 minutes. Stir in 4
tablespoons Molly McButter, and all vegetables. Cover, continue
cooking 10 minutes. Remove from heat and let stand 5 minutes, or
until water is absorbed. Sprinkle with remaining Molly McButter and
pepper to taste. Fluff with fork and serve. Makes 8 servings.
From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip
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