Risotto (Rice With Vegetables) - cooking recipe

Ingredients

1 c. sliced green onion
1 c. shredded carrots
1/2 c. chopped parsley
6 Tbsp. oleo
2 1/2 c. raw rice
5 chicken bouillon cubes
1 bay leaf
1/2 tsp. salt
1/4 tsp. dried thyme
4 1/2 c. water

Preparation

Melt oleo in casserole dish.
Saute onions and carrots.
Add rice and saute until opaque.
Add bouillon cubes, bay leaf, salt, thyme and water.
Bring to boil.
Simmer 15 to 20 minutes.
Stir in parsley.
Serves 12.