Rice And Vegetable Stuffing - cooking recipe

Ingredients

1 c. grated carrot
1/2 c. chopped green onions (with tops)
1/2 c. snipped parsley
2 Tbsp. butter or margarine
1 c. regular rice
3 c. chicken broth
1/2 tsp. salt
dash of pepper

Preparation

In saucepan, cook carrot, onion and parsley in butter for 10 minutes, stirring frequently. Add broth, salt and pepper. Cook, covered, over low heat until rice is done, about 20 minutes. Use to stuff 2 (3 to 4 pound) roasting chickens (or one 6 to 7 pound capon) or bake, covered, in 1 1/2-quart casserole at 375\u00b0 for 20 to 25 minutes. Makes 5 cups.