1 cup long grain white rice 2 cups gf chicken stock Salt 1 Tablespoon unsalted butter 1 cup chopped parsley 1/4 cup grated parmesan cheese Salt and freshly ground pepper to taste
Directions
In a heavy, medium saucepan add rice and broth and bring to a boil. Sprinkle with salt and cover. Reduce heat to lowest setting and cook for 25 minutes. Let rest for 10 minutes.
In a large mixing bowl combine butter, parsley and cheese and add rice. Toss to blend and season to taste with salt and pepper. Serve immediately.
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