1 1/2 c. long grain rice
3 env. instant chicken broth
3 tbsp. butter or vegetable oil
3 1/2 c. boiling water
1/4 c. chopped parsley, optional
2 tbsp. dried minced onion, optional

Combine rice, chicken broth, butter (or oil) and parsley and onion (if desired) in a buttered 2 quart casserole. Pour boiling water over, stir with a fork and cover. Bake for 40 minutes in oven at 350 degrees. When serving, fluff up rice with a fork.