Amount

  Measure

  Ingredient -- Preparation Method

--------

  ------------

  --------------------------------

2

  tablespoons

  unsalted butter

1

  small

  onion -- minced

1

  large

  clove garlic -- minced

2

  cups

  long-grain white rice

3

  cups

  low vegetable chicken broth

1

  teaspoon

  seasoned salt

1/4

  cup

  parsley -- chopped fine

Place rice in a fine mesh strainer and rinse under cold water until the water comes out clear. Drain and put aside.

In large sauce pan melt butter and add onion and garlic. Cook for a couple of minutes or until vegetables start to softened.

Add rice and cook for a couple minutes to toast the rice.

Add broth and heat to boiling.

Reduce heat to low and cover tightly and cook for 15 minutes or until rice is tender.

Remove from heat and let rest, covered, for 10 minutes.

Add parsley and fluff the rice with a fork.

Makes 6 Servings