1 c. long grain white rice
1 sm. onion, chopped
1 tbsp. dried parsley flakes
1 tsp. garlic salt
3-4 tbsp. butter
3 chicken bouillon cubes
2 1/2 c. water

Saute uncooked rice, onion, parsley flakes and garlic salt in butter until golden. Add bouillon cubes to water and bring to boil. Add rice mixture to water. Cover. Reduce heat and cook on low about 25 minutes or until rice is tender. Stir occasionally. 5-6 servings.