1 c  Uncooked regular long
-Grain rice
2 c  Water
1/4 ts Salt, if desired
2 tb Chopped fresh parsley

Heat rice, water and salt to boiling in 1-1/2-quart saucepan, stirring once
or twice; reduce heat. Cover and simmer about 14 minutes (do not lift cover
or stir); remove from heat. Fluff rice lightly with fork. Cover and let
steam 5 to 10 minutes. Stir parsley into cooked rice. 6 SERVINGS (1/2 CUP
EACH); 120 CALORIES PER SERVING.