Recipe - Moms Green Rice

1 Parsley bunch
1 cup Rice, longgrained
13 ounce Evaporated milk
1 One fourth cup Water, divided
One half cup Butter
1/3 cup Parmesan and/or Romano,
grated OR
2/3 cup Cheddar, grated
Garlic, pressed
MSG
Salt and pepper to taste

Wash parsley and shake off all water you can. Cut up in blender with Three fourths C
water.

Melt butter in top of doubleboiler. Add parsley/water. Use One half C water to
wash out parsley in blender and add to double boiler. When comes to a boil,
add seasonings and garlic. Add evaporated milk gradually; add rice. Cook
(covered) for 20 minutes. Stir in cheese. Cook till tender, about 40
minutes more. Remove cover if there's too much liquid left and cook more,
or add water if there's not enough liquid.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini