|Chicken broth||2 Cup (32 tbs)|
|Rice||1 Cup (16 tbs) (uncooked)|
|Fresh parsley||1⁄4 Cup (4 tbs), chopped|
|Green onions||1⁄4 Cup (4 tbs), chopped (with tops)|
Combine broth and rice in medium saucepan.
Bring to a boil; stir.
Reduce heat to low; cover.
Simmer, without stirring,15 minutes or until rice is tender and liquid is absorbed.
Remove saucepan from heat; stir in parsley, onions and butter.
Cover; keep warm until ready to serve.