Herb Rice

Name: Herb Rice
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 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

“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!”

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

Directions

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.

Nutrition Facts

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

Originally published as Chicken Herb Rice in Light & Tasty April/May 2007

Reviews

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Average Rating:

kimspacc

Aug 16, 2014

Very good!
Kim of MS

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.