Parsley rice

Parsley rice

By
From
Margaret Fulton Favourites
Serves
10-12
Photographer
Tanya Zouev and Armelle Habib

Ingredients

Quantity Ingredient
3 cups long-grain rice
1 teaspoon salt
60g butter
1/2 cup chopped flat-leaf parsley

Method

  1. Fill 2 large heavy-based saucepans each with 4–5 cups of water and bring to the boil. Sprinkle half the rice and half the salt into each saucepan. Cover tightly and simmer gently for 20 minutes, until all liquid is absorbed. Fluff up the rice with a fork, adding butter and parsley to each, and serve hot.
Tags:
Margaret
Fulton
Favourites
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