3 cups low sodium chicken broth
1½ cups uncooked rice
1 teaspoon salt
3 cloves garlic, crushed
1/3 cup chopped parsley
1/4 cup chopped green onion
2 tablespoons anchovy paste
3 tablespoons tarragon or red wine vinegar
coarsely ground black pepper
1½ cups sour cream

Combine broth, rice and salt in 3-quart saucepan. Heat to boiling; stir once.

Cover, reduce heat and simmer for 14 minutes or until liquid has absorbed.

Mix garlic, parsley, green onion, anchovy paste, vinegar and pepper into sour cream. To serve, spoon sour cream mixture over cooked rice and serve as vegetable.

Makes 6 to 8 servings.