Mixed Herb Rice Recipe
Mixed Herb Rice Recipe photo by Taste of Home
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Fragrant and tasty, this herbed rice could be paired with most any entrée. Onion adds a nice sweetness to this side dish from Randeen Rumps of Garden City, Michigan.
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 4 servings


  • 1 cup chopped onion
  • 3 tablespoons butter, cubed
  • 1-1/2 cups hot water
  • 2-1/4 teaspoons chicken bouillon granules
  • 1-1/2 cups uncooked instant rice
  • 1 tablespoon minced fresh savory or 1 teaspoon dried savory
  • 1-1/2 teaspoons minced fresh marjoram or 1/2 teaspoon dried marjoram
  • 1-1/2 teaspoons minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed
  • 1/2 teaspoon salt

Nutritional Facts

3/4 cup: 232 calories, 9g fat (5g saturated fat), 23mg cholesterol, 833mg sodium, 34g carbohydrate (2g sugars, 1g fiber), 3g protein.


  1. In a small saucepan, saute onion in butter until tender. Add water and bouillon. Bring to a boil. Stir in the remaining ingredients. Remove from the heat. Cover and let stand for 5 minutes. Yield: 4 servings.
Originally published as Mixed Herb Rice in Simple & Delicious July/August 2008, p50

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