Rice with Parsley

• 6 cups canned low-salt chicken broth
• 2 teaspoons salt
• 3 cups long-grain white rice
• 1/2 cup chopped fresh Italian parsley
• 1/2 cup (1 stick) butter

1. Combine broth and salt in heavy large pot.
2. Bring to boil.
3. Add rice.
4. Return to boil.
5. Reduce heat to low.
6. Cover; cook until broth is absorbed, about 25 minutes.
7. Remove from heat.
8. Mix in parsley and butter.
9. Cover; let stand until butter melts, about 5 minutes.
10. Fluff rice with fork.
11. Season with salt and pepper.

chicken broth, salt, longgrain white rice, fresh italian parsley, butter

Taken from www.epicurious.com/recipes/food/views/rice-with-parsley-102876 (may not work)