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Quick Rosemary Rice Recipe

Quick Rosemary Rice Recipe photo by Taste of Home

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In Minneapolis, Minnesota, Mary Ann Kosmas cooks up this light and lemony rice dish flecked with pretty carrot shreds. "I have an herb garden, so I prepare this with fresh rosemary in summer," she jots. "The aroma is heavenly."

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Quick Rosemary Rice Recipe

Prep/Total Time: 30 min.

Yield: 6-8 Servings

5 25 30

Ingredients

2 cups chicken broth
1 cup uncooked long grain rice
1 medium onion, chopped
1 small carrot, shredded
1/2 to 1 teaspoon grated lemon peel
2 garlic cloves, minced
1 teaspoon dried rosemary, crushed
1/2 teaspoon salt

Directions

Combine the all ingredients in a medium saucepan. Bring to a boil. Reduce heat; cover and simmer for 20 minutes or until liquid is absorbed. Yield: 6-8 servings.

Nutritional Facts 1 serving (3/4 cup) equals 100 calories, trace fat (trace saturated fat), 0 cholesterol, 384 mg sodium, 21 g carbohydrate, 1 g fiber, 3 g protein.

Originally published as Rosemary Rice in Quick Cooking November/December 1998, p56

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Quick Rosemary Rice

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(1-1) of 1 reviews

Reviewed on Dec. 19, 2009 by sunflwerchick

I made this with Creamy Lemon Chicken and it was very good. I liked the carrots in it, I'm always looking for recipes to "hide" veggies in for my 3 children.