Parsley Rice Ring
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list.
Equipment
- Ring Mold (5 cup)
Ingredients
- 4 cups hot cooked rice
- ⅔ cup parsley, finely chopped
- 3 tablespoons butter, melted
Instructions
- In a large mixing bowl, add all ingredients and mix together.
- Press into a 5 cup ring mold.
- Unmold right after packing it, onto a warmed serving plate.
- Place a bowl, that fits the center of the ring, into the center.
- Fill bowl with your prepared dish. Serve and enjoy.
Notes
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