In a saucepan cook green onion in hot margarine or butter till tender. Add the uncooked rice. Cook and stir for 2 minutes more. Carefully stir in water, bouillon granules, and a dash pepper. Bring to boiling; reduce heat. Cover; simmer for 20 minutes (do not lift cover). Remove from heat. Let stand, covered, for 5 minutes. (The rice should be tender but slightly firm, and the mixture should be creamy.) If necessary, stir in a little water to reach the desired consistency. Stir in the Parmesan or Romano cheese. Makes 4 side-dish servings
1/4 cup chopped onion
1 Tbsp. oilve oil
1 cup long grain rice
2 cups chicken broth
2 oz crumbled feta cheese (1/4 cup)
3 Tbsp. snipped fresh mint
1/2 tsp. pepper
Fresh mint (optional)
In a large saucepan cook onion in hot oil till tender but not brown. Add uncooked rice; cook and stir for 1 minute. Slowly add chicken broth. Bring to boiling; reduce heat. Cover; simmer for 15 to 20 minutes or till rice is tender and liquid is absorbed. Stir in feta cheese, mint, and pepper. Serve warm. If desired, garnish with fresh mint leaves. Makes 6 side-dish servings.
