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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 4 |
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Directions: Saute onion and garlic in butter until onion is tender but not brown. Add
rice and cook until golden, stirring constantly. Add soup, water, salt,
and pepper. Heat to boiling; stir. Reduce heat; cover and simmer over low
heat 20 to 30 minutes or until rice is tender and liquid is absorbed.
Remove from heat; stir in Parmesan cheese. Serve hot.
SOURCE: Southern Living Magazine, April, 1974. Typed for you by Nancy
Coleman.
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