Quick Rosemary Rice Recipe
Quick Rosemary Rice Recipe photo by Taste of Home

Quick Rosemary Rice Recipe

Publisher Photo
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."
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:6-8 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 6-8 servings

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

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.

Directions

  1. 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.
Originally published as Rosemary Rice in Quick Cooking November/December 1998, p56

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.

Reviews for Quick Rosemary Rice

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Reviewed Dec. 19, 2009

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.

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