25 ml butter 2 tbsp
3 carrots, chopped
250 ml long grain rice 1 cup
2 green onions, diced
500 ml chicken stock 2 cup
50 ml chopped fresh parsley 1/4 cup
salt & pepper to taste
In large saucepan; melt butter over medium heat; cook carrots, rice and green onions for 2 minutes. Stir in stock and bring to boil; reduce heat, cover and simmer for about 20 to 25 minutes or until rice is tender and liquid is absorbed. Stir in parsley; season with salt and pepper to taste.
Serves 4