For a nice change as a side-dish...
Bring to boil in medium saucepan:
14.5 oz. can chicken broth
4 Tbl. butter (1/2 cube)
1 cup milk
1/2 tsp. salt
1 tsp. dried parsley flakes
Add 1-1/2 cups long grain white rice when mixture comes to boil.
Reduce heat, cover and simmer on low for 22-25 min.
After rice is cooked, stir in:
1/2 cup grated Parmesan cheese (not the green shaker bottle-type)
1 Tbl. lemon juice
