Creamy Parsley Rice

Tuesday, April 15, 2014

I'm basically doing a post on this recipe just to separate it from the main dish that I actually made this with this past weekend.  I figured instead of doing one really long post that's pretty much a whole meal with several recipes that I would break it down and do links to each other instead.

I am proud to say that I created this all on my own without basing it off of any recipe I found.  That's not to say though that this exact recipe doesn't already exist but at least I tried...right!?  I made this creamy rice to pair it with a Mahi Mahi fish dish.  The recipe I was following along with as a guide for the fish also paired it with a rice dish, but I didn't like the sounds of that one! ;)

I've also noticed that I've been doing a lot of random posts and although I will always do random posts I've decided that I am going to try to make more "meal" type posts!  Sometimes I might make an entire meal and break it into a few posts over the week like this week.  Other times I might do a few side dishes one week and the next do a few main dishes.  I've been blogging now for about 7 months (can you believe that!?) and I really want to start getting a really solid base of good recipes going!  So, here goes nothing (but hopefully something)!

  • 1 c rice
  • 1 c chicken broth
  • 1 c water
  • 2 tbsp fresh parsley 
  • 4 tbsp butter
  1. Add rice, chicken broth, and water into a medium sauce pan.
  2. Bring to a boil then cover with a lid and reduce to a simmer.
  3. Lightly chop the parsley.  I even just ripped some of the bigger leaves and left the smaller ones whole.
  4. Once all the liquid is absorbed (about 10 minutes) remove from heat, add butter and parsley, and mix!
  5. Enjoy! 

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