1 cup Jasmine rice1 tablespoon unsalted butter
1 tablespoon low sodium chicken base
1 tablespoon dried parsley flakes
1 teaspoon fresh ground black pepper
salt to taste
Bring 2 cups water to a boil, in a medium saucepan, over medium-high heat. Add rice, butter and chicken base. Stir. Reduce to simmer. Cook 15 minutes, or until rice has absorbed the liquid.
Remove from heat. Let stand 5 minutes. Pour parsley into your hand and crumble it into the pot, add pepper. Stir and fluff with fork. Add salt to taste. I use 1/2 teaspoon - 1 teaspoon salt.
Serve and enjoy.
COOK'S NOTES: You can substitute chicken stock in place of the chicken base and water.
Recipe developed by Donna Elick - The Slow Roasted Italian
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