Melt butter over medium-high heat in a large ovenproof Dutch oven; add rice and cook, stirring, until lightly toasted, about 1 1/2 minutes. (If using curry ... |
2 C low-sodium chicken broth. 1 C instant brown rice, uncooked. ¼ C dried parsley. ¼ tsp salt. Ground black pepper to taste. Photograph of the completed recipe. |
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