Description Edit

This recipe came from an estate sale. I obtained it when I purchased the family collection from the Chung Estate in Arlington, Texas in 1987.

Ingredients Edit

Directions Edit

  1. Combine rice, butter, garlic, lemon peel, pepper and broth in 3 quart saucepan then bring to a boil stirring once or twice.
  2. Reduce heat then cover and simmer 15 minutes.
  3. Stir in parsley and serve.
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