Toasted Rice

I found this recipe on a little, eensy weensy corner of spread about New Orleans inspired cuisine in one of the recent Food Network magazines. The nutty flavor from toasting the rice prior to cooking really elevated the flavor and kick. I will make again and soon. Total of my time spent cooking and prepping this dish: maybe 8 minutes, tops.

Toasted Rice
4 T butter
2 cups converted long-grain rice (Like Uncle Ben’s)
1 t salt
½ t pepper
2 cups chicken broth
2 cups water
Green onions
Parsley

Melt butter in a pot over medium-high heat. Stir in n rice, salt and pepper. Cook, stirring, until the rice is golden, about 5 minutes.

Add chicken broth and water; bring to a simmer, then cover and cook over low heat, 15 minutes.

Remove from the heat and let stand 5 minutes. Fluff with a fork and stir in chopped scallions and parsley.