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Baked Herbed Rice

Tom Calon and Gerlinde VanDriel
Kirsten and Charlotte Calon

  • ¾ tsp salt
  • 3 pkg or cubes chicken bouillon

  • 2 tsp chives

  • 2 tsp parsley

  • 1 cup rice
  • 2 ½ cups boiling water

Dissolve salt and chicken bouillon in boiling water. Add chives and parsley. Measure rice into a medium sized, casserole dish with snug-fitting lid. Pour liquid over rice and stir. Cover and bake at 350°F for 1 hour, without removing the lid. Fluff with a fork when done.