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

Quick Rosemary Rice Recipe

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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."
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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MY REVIEW
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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