In a 2 quart pan over medium heat, cook onion in butter until soft. Add rice and cook, stirring occasionally, until rice is golden (about 5 minutes). Add broth and salt and pepper to taste. Cover and bring to a boil; reduce heat and simmer until rice is al dente and all liquid is absorbed (20 to 25 minutes). Fluff up rice with a fork and toss gently with parsley, if used.
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|Serving Size: 1 Serving (109g)|
|Recipe Makes: 5 Servings|
|Calories from Fat: 90 (50%)|
|Amt Per Serving||% DV|
|Total Fat 10.1g||13 %|
|Saturated Fat 6g||30 %|
|Monounsaturated Fat 2.7g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 24.4mg||8 %|
|Sodium 251.5mg||9 %|
|Potassium 107.8mg||3 %|
|Total Carbohydrate 20.6g||6 %|
|Dietary Fiber 1.2g||5 %|
|Sugars, other 19.4g|
|Protein 2.6g||4 %|
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Calories per serving: 181
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