|Cooked enriched rice||2 Cup (32 tbs)|
|Chopped parsley||1 Tablespoon|
|Finely chopped mint leaves/1 teaspoon dried mint||2 Teaspoon|
In a medium saucepan combine rice, parsley, mint, and salt.
Cook, stirring constantly, until heated through.
Add a little water if necessary to prevent sticking.
Remove from heat, stir in margarine.