Publisher Photo
Publisher Photo
“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!”
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.

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. Yield: 6 servings.
Originally published as Herb Rice in Light & Tasty April/May 2007, p49

Nutritional 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.

  • 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
  1. 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. Yield: 6 servings.
Originally published as Herb Rice in Light & Tasty April/May 2007, p49

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Reviews forHerb Rice

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kimspacc User ID: 1340117 142471
Reviewed Aug. 16, 2014

"Very good!"

MY REVIEW
Kim of MS User ID: 5872299 142227
Reviewed 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."

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