1 c. converted (not minute) rice
1/2 stick butter
1 carrot, finely grated
1/2 sm. onion or 3 scallions, finely chopped
2 heaping tbsp. dried parsley
Salt and pepper to taste
2 c. chicken broth, I usually use College Inn chicken broth

Melt butter in corning casserole dish. Add onion, parsley, carrot, rice. Saute, stirring constantly. Add chicken broth. Bake at 375 degrees for 1 hour or little less. It's done when all liquid is absorbed. Test to see if it needs more liquid as it is baking. Serves 4 to 6.