1/2 garlic clove, minced
2 tbsp. butter
1 1/2 c. chicken broth (or bouillon cube dissolved in 1 1/2 c. boiling water)
1/2 tsp. salt
1 1/2 c. Minute Rice
2 tbsp. chopped parsley
1 tbsp. lemon juice
1 tsp. grated lemon rind

Saute garlic in butter until golden brown. Add broth and salt. Bring quickly to boil. Stir in rice. Cover, remove from heat and let stand 5 minutes. Add parsley, lemon juice and rind, mix lightly with fork. Makes 2 2/3 cups.