Makes 6 servings

Ingredients Edit

Directions Edit

  1. Combine rice, sunflower kernels, slivered almonds, parsley, bouillon and butter with water in 2- to 3-quart saucepan. (For brown rice, use 2-1/4 cups water. For medium grain rice, use 1-1/2 cups water.)
  2. Bring to a boil; stir once or twice.
  3. Lower heat to simmer; cover with tight-fitting lid.
  4. Cook 15 minutes (45 minutes for brown rice, 20 minutes for parboiled rice) or until liquid is absorbed.
  5. Fluff with fork.

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