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Publisher Photo
"I revised an old stuffing recipe several times to come up with this simple savory side dish," shares Lisa Mathew of Buffalo, Missouri. "It's a breeze to prepare using instant rice, and everyone loves its herb flavor."
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 15 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 15 min.

Ingredients

  • 1/4 cup chopped onion
  • 2 tablespoons butter
  • 3 chicken bouillon cubes or reduced-sodium chicken bouillon cubes
  • 2 cups boiling water
  • 2 cups instant rice
  • 2 tablespoons dried parsley flakes
  • 1/2 teaspoon rubbed sage
  • 1/4 teaspoon celery salt, optional

Directions

In a skillet, saute onion in butter until tender. Dissolve bouillon in boiling water; add to the skillet. Stir in rice, parsley, sage and celery salt if desired.
Bring to a boil. Reduce heat; cover and simmer for 5-8 minutes or until rice is tender. Yield: 4 servings.
Originally published as Simple Herb Rice in Quick Cooking September/October 1999, p12

Nutritional Facts

3/4 cup: 202 calories, 4g fat (0 saturated fat), 0 cholesterol, 76mg sodium, 37g carbohydrate (0 sugars, 0 fiber), 4g protein. Diabetic Exchanges: 2 starch, 1 fat.

  • 1/4 cup chopped onion
  • 2 tablespoons butter
  • 3 chicken bouillon cubes or reduced-sodium chicken bouillon cubes
  • 2 cups boiling water
  • 2 cups instant rice
  • 2 tablespoons dried parsley flakes
  • 1/2 teaspoon rubbed sage
  • 1/4 teaspoon celery salt, optional
  1. In a skillet, saute onion in butter until tender. Dissolve bouillon in boiling water; add to the skillet. Stir in rice, parsley, sage and celery salt if desired.
  2. Bring to a boil. Reduce heat; cover and simmer for 5-8 minutes or until rice is tender. Yield: 4 servings.
Originally published as Simple Herb Rice in Quick Cooking September/October 1999, p12

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