Instructions: "So little time to cook; done in mere minutes. The nutrition police are always telling us to taste and savor, but this rice is wolf-down good. Im sure you can hear my mother in your kitchen repeating that old saying, It should take at least as long to eat it as it does to cook it. Thanks, Mom. Can you imagine if we lived by that? Wed all be skinny sticks late for work." 2 cups long-grain rice
3 1/2 cups water
1/2 cup loosely packed, roughly chopped flat-leaf (Italian) parsley Juice of 3 lemons (1/2 cup plus 1 tablespoon)

1 1/2 teaspoons butter or olive oil
Coarse salt to taste

Place rice and water in an 8 cup glass measuring cup or a microwave-safe bowl. Rice expands a lot during cooking, so choose a container large enough to accommodate final product. Microwave, covered, on high for 10 minutes. Then microwave, covered, on medium-low for 15 minutes, or use the rice setting on your microwave. Season with parsley, lemon juice, butter or oil, and salt. Fluff with a fork as you incorporate each ingredient. -

Thin With Chef Kathleen" by Kathleen Daelemans

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