|Uncooked regular long grain rice||1 Cup (16 tbs)|
|Water||2 Cup (32 tbs)|
|Chicken bouillon granules||2 Teaspoon|
|Chopped fresh parsley||2 Tablespoon|
|Toasted pine nuts||1 Tablespoon|
Heat rice, water and bouillon granules to boiling in 2-quart saucepan, stirring once or twice; reduce heat.
Cover and simmer 14 minutes.
Remove from heat.
Lightly stir in parsley and pine nuts with fork.
Cover and let steam 5 to 10 minutes.