Betty's Parslied Brown Rice-Easter

Bettyskitchen's picture

Apr. 08, 2014

Betty demonstrates how to make Parslied Brown Rice for Easter dinner.


Chicken broth 2 Cup (32 tbs)
Brown rice 1 Cup (16 tbs)
Butter 2 Tablespoon
Sliced green onion tops 1/3 Cup (5.33 tbs)
Chopped fresh flat leaf parsley 1/2 Cup (8 tbs)



1. In a medium-sized heavy pot, combine chicken broth and brown rice. Bring to a boil over medium-high heat. Cover, reduce heat to low, and simmer for 45 to 50 minutes, or until rice is tender and liquid is absorbed.

2. While rice is cooking, melt butter in small saucepan over low heat. Add green onions and cook over medium heat until softened.

3. Combine cooked rice, green onions, and parsley and stir gently.


4. Serve and enjoy!


1. In case the chicken broth is unsalted, salt should be added as per taste.

2. Parslied Brown Rice tastes best with about any entree that you might serve for Easter.

Recipe Summary

Difficulty Level: Easy
Cook Time: 50 Minutes
Ready In: 50 Minutes
Servings: 5

Nutrition Facts

Serving size

Calories 188Calories from Fat 52

 % Daily Value*

Total Fat 6 g9.2%

Saturated Fat 3 g15%

Trans Fat 0 g


Sodium 249 mg10.38%

Total Carbohydrates 30 g10%

Dietary Fiber 1 g4%


Protein 4 g8%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet