Total TimePrep/Total Time: 25 min.
- 1/4 cup uncooked long grain rice
- 1 green onion with top, cut into 1-inch pieces
- 1 tablespoon butter
- 1/8 teaspoon each dried tarragon, thyme, basil, parsley flakes, and pepper
- 1/2 cup chicken broth
- Salt to taste, optional
- In a small saucepan, cook rice and onion in butter until onion is tender. Add the seasonings; cook for 1 minute. Add broth and salt if desired; bring to a boil. Cover and simmer for 15 minutes or until liquid is absorbed and rice is tender.
Nutrition Facts1/2 cup: 284 calories, 12g fat (0 saturated fat), 0 cholesterol, 129mg sodium, 39g carbohydrate (0 sugars, 0 fiber), 5g protein. Diabetic Exchanges: 2-1/2 starch, 2 fat.
Dec 16, 2014
I doubled this recipe for dinner tonight. I did omit the tarrigon as that is not a favorite and used a low sodium chicken bouillon cube and the result was absolutely delicious. It is every bit as good as the box mixes, a healthier choice and for pennies of the cost. Will definitely make this again and probably double it again.
May 6, 2013
I used only half of the amount of herbs called for and it was still too much. I would definitely try this again, but reduce the herbs even more.
Nov 30, 2011
This is excellent. My husband didn't believe that I made it, he thought it was box rice.
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