“This is a mild-tasting, fast rice recipe suitable as a side dish to chicken or fish. You can switch the butter out for oil or omit it entirely, but the dish isn't as tasty without it!” - by JARRIE
Ingredients
Adjust Servings
Original recipe yields 4 servings
Directions
- Combine instant brown rice, parsley, and black pepper in a microwave-safe dish.
- Place butter and lemon juice in a measuring cup.
- Pour chicken broth into measuring cup with butter and lemon juice to measure a total of 1 cup.
- Stir chicken broth mixture into rice mixture until all ingredients are moistened. Cover with microwave-safe lid.
- Heat in the microwave oven until rice is tender and has absorbed the liquid, about 7 minutes.
- Remove and let stand for 5 minutes. Fluff with fork before serving.
Nutrition
Amount Per Serving (4 total)
- Calories
- 109 cal
- 5%
- Fat
- 3.6 g
- 6%
- Carbs
- 16.8 g
- 5%
Based on a 2,000 calorie diet
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Reviews (3)
Rate This Recipe
"The footnotes about changing to long-cooking rice also have relevance to different brands of instant rice. I followed the cooking directions on my instant rice as it called for nearly twice the water ..." See moreof minute rice brand. As summer hits, I don't care to stand over a boiling pot for 45 minutes so I generally switch to instant rice. This is a nice way to dress it up and I used the author's suggestion of changing the herbs and juice to go with our meal. I used a dry cilantro, a small amount of ground coriander and lime juice as the subs. This was pretty good, cooked itself while I was outside, and went well with our grilled tropical chicken and fruit salsa. My only disappointment was that the lime juice and cilantro didn't really come through as much as I'd like. I would use fresh cilantro next time and a little more lime juice."
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