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Herb Rice Recipe

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4.5 2 3
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“Here’s a recipe that makes a delicious side for busy weeknight meals or a fun last-minute gift idea,” says Lexington, South Carolina’s Sam Prichard. “I layer the dry ingredients in a pint mason jar, cover the seal with a cute fabric square, then tuck instructions under the bow!”
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:6 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 6 servings

Ingredients

  • 2 cups water
  • 1 cup uncooked long grain rice
  • 4-1/2 teaspoons dried parsley flakes
  • 4 teaspoons reduced-sodium chicken bouillon granules
  • 2 teaspoons butter
  • 1 teaspoon minced chives
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary, crushed

Nutritional Facts

132 calories: 2/3 cup, 2g fat (1g saturated fat), 3mg cholesterol, 222mg sodium, 26g carbohydrate (1g sugars, 1g fiber), 3g protein Diabetic Exchanges: 1 starch, 0 fat.

Directions

  1. In a large saucepan, combine all ingredients. Bring to a boil. Reduce heat; cover and simmer for 16-20 minutes or until rice is tender. Yield: 6 servings.
Originally published as Herb Rice in Light & Tasty April/May 2007, p49


Reviews for Herb Rice

AVERAGE RATING
(3)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
kimspacc
Reviewed Aug. 16, 2014

"Very good!"

MY REVIEW
Kim of MS
Reviewed Mar. 29, 2011

"Served as a side dish to Baked Herb Catfish. It was a nice seasoned rice and was really good with the drippings from the baked fish. I did add 2 Tbsp lemon juice to the rice once it was cooked. Will be marking this as a favorite."

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