Ingredients
1-3/4 cups water1 cup shredded carrot1 cup chopped celery3/4 cup uncooked long grain rice3 tablespoons minced fresh parsley2 tablespoons finely chopped onion2 tablespoons butter, melted1 tablespoon chicken bouillon granules
Preparation
In an ungreased 8-in. square baking dish, combine all the ingredients. Cover and bake at 375° for 40-45 minutes or until rice is tender, stirring after 25 minutes.
