3 tbsp. butter
2/3 c. long grain rice
1 can chicken broth
1/4 c. Parmesan cheese
2 tbsp. parsley

Melt butter in a skillet, add rice and stir; saute until golden brown. Takes up to 5 minutes. Add chicken broth and parsley. Pour into 1 quart casserole. Sprinkle with grated Parmesan cheese and bake 1 hour at 350 degrees covered. Serves 4 to 6.

Easy to double to serve 8 to 12 people. Very good with broiled chicken or fish.