cut & measure vegetables and refrigerate in plastic bags.
30 Min. Before:
melt butter; add onions and carrots and saute. Add rice and cook until opaque. Add bouilon, seasonings, and water; Bring to a boil and then simmer for 15 min. Stir in parsley.
Serve with Golden Chicken Rolls
-from Lois Harder
MCC Fellowship Meals 1997