Savory Herb Rice Recipe

Savory Herb Rice Recipe Rating 5

"I got this recipe from the mother of one of my college roommates many years ago and filed it away," writes Suzy Mercker of Lawrenceville, Georgia. "I found it one night by accident and made it for dinner. Now it's a staple that I often serve with chicken, beef, pork...or even fish."

This recipe is:

Healthy

Quick

Diabetic Friendly

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Savory Herb Rice Recipe
  • Prep: 10 min. Cook: 15 min.
  • Yield: 5 Servings
10 15 25

Ingredients

  • 2 cups water
  • 1 tablespoon butter
  • 1 teaspoon chicken or 1/2 vegetable bouillon cube
  • 1 cup uncooked long grain rice
  • 2 tablespoons reduced-sodium soy sauce
  • 1 teaspoon dried minced onion
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon dried basil
  • 1/4 teaspoon dried marjoram
  • 1/4 teaspoon dried thyme

Directions

  • In a large saucepan, combine the water, butter and bouillon. Bring to a boil. Add remaining ingredients. Reduce heat; cover and simmer for about 15 minutes or until liquid is absorbed and rice is tender. Yield: 5 servings.

Nutritional Analysis: One serving (2/3 cup) equals 178 calories, 3 g fat (2 g saturated fat), 6 mg cholesterol, 490 mg sodium, 33 g carbohydrate, 1 g fiber, 4 g protein. Diabetic Exchanges: 2 starch, 1/2 fat.

Originally published as Savory Herb Rice in Light & Tasty August/September 2004, p55

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Reviews for Savory Herb Rice (3)

Savory Herb Rice

Tell us what you think of this recipe.
Did you modify it? Would you make it again? Rate it today! >


Reviewed on Apr. 30, 2010 by lissakay_osu

Contrary to the others, my family and I love this rice! It's so easy to throw together and very flavorful. This has become a regular, and much requested, recipe!


Reviewed on Mar. 02, 2010 by sdavis626

I just reviewed this and for some reason it changed my 3 stars to 5... and now it's not letting me choose 3 stars. I give it 3 stars.


Reviewed on Mar. 02, 2010 by sdavis626

This was all right, but not great. For my family, it's not worth making again... we'd much prefer Rice-a-Roni.

 
 
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