Description Edit

This is a recipe I obtained from an estate sale. I obtained it when I purchased the family collection from the Hager estate in Canton, Texas in 1982.

Ingredients Edit

Directions Edit

  1. Bring water and broth to a boil then stir in rice, caraway seed and salt.
  2. Cook until liquid is absorbed in a covered pan over low heat-about 20 minutes.
  3. Add butter and fluff with fork.
  4. Serve garnished with parsley.

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