|Chicken stock||2 1⁄4 Cup (36 tbs)|
|Long grain rice||1 Cup (16 tbs)|
|Finely chopped parsley||1⁄4 Cup (4 tbs)|
|Finely grated lemon rind||1 Teaspoon|
|Lemon juice||1 Tablespoon|
In 10-cup (2.5 L) casserole, cover and microwave chicken stock, covered with lid or vented plastic wrap, at High for 4 to 5 minutes or until boiling.
Stir in rice, butter and salt; cover and microwave at High for 5 minutes.
Microwave, covered, at Medium-High (70%) for 10 minutes, rotating dish twice.
Stir in parsley, lemon rind and juice.
Let stand, covered, for 10 to 15 minutes or until all liquid has been absorbed.
Fluff with fork.