3 lb. whole frying chicken
1 c. brown rice
2 c. water
1/2 tsp. salt
1 1/2 tbsp. butter
1 tbsp. parsley flakes
Dash pepper
1/2 tsp. salt

OPTIONAL:

1/2 c. chopped onions
1/2 c. chopped celery
1/2 c. raisins
1/2 c. chopped nuts (walnuts, pecans, almonds)
1/2 lb. sliced mushrooms
1 c. crushed pineapple
1/4 c. chopped green pepper

Place rice, water, salt, butter and parsley in 4 quart casserole. Stir and bring to a boil. Salt and pepper chicken. Lay chicken on top of rice. Lower heat to simmer, cover tightly and cook 45-60 minutes, until water is absorbed and chicken is tender. For a fancier meal, saute any or all of the optional ingredients. Add to rice before serving.