FIVE-SPICE OVEN COOKED RICE

FIVE-SPICE OVEN COOKED RICE

1 can (14 oz.) chicken broth
1 T. butter or margarine
¼ t. Five-Spice powder
¾ c. long grain rice (uncooked)
2 T. fresh snipped parsley

Combine butter, broth and spice. Bring to boiling. Pour into 1 ½-qt. casserole. Stir in rice. Bake, uncovered at 350* F. for about 30 minutes or until rice is tender and liquid is absorbed. Fluff with fork; sprinkle with parsley.

Makes about 3 cups.