Mixed Herb Rice Recipe
Mixed Herb Rice Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
Fragrant and tasty, this herbed rice could be paired with most any entrée. Onion adds a nice sweetness to this side dish from Randeen Rumps of Garden City, Michigan.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 20 min.

Ingredients

  • 1 cup chopped onion
  • 3 tablespoons butter, cubed
  • 1-1/2 cups hot water
  • 2-1/4 teaspoons chicken bouillon granules
  • 1-1/2 cups uncooked instant rice
  • 1 tablespoon minced fresh savory or 1 teaspoon dried savory
  • 1-1/2 teaspoons minced fresh marjoram or 1/2 teaspoon dried marjoram
  • 1-1/2 teaspoons minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed
  • 1/2 teaspoon salt

Directions

In a small saucepan, saute onion in butter until tender. Add water and bouillon. Bring to a boil. Stir in the remaining ingredients. Remove from the heat. Cover and let stand for 5 minutes. Yield: 4 servings.
Originally published as Mixed Herb Rice in Simple & Delicious July/August 2008, p50

Nutritional Facts

3/4 cup: 232 calories, 9g fat (5g saturated fat), 23mg cholesterol, 833mg sodium, 34g carbohydrate (2g sugars, 1g fiber), 3g protein.

  • 1 cup chopped onion
  • 3 tablespoons butter, cubed
  • 1-1/2 cups hot water
  • 2-1/4 teaspoons chicken bouillon granules
  • 1-1/2 cups uncooked instant rice
  • 1 tablespoon minced fresh savory or 1 teaspoon dried savory
  • 1-1/2 teaspoons minced fresh marjoram or 1/2 teaspoon dried marjoram
  • 1-1/2 teaspoons minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed
  • 1/2 teaspoon salt
  1. In a small saucepan, saute onion in butter until tender. Add water and bouillon. Bring to a boil. Stir in the remaining ingredients. Remove from the heat. Cover and let stand for 5 minutes. Yield: 4 servings.
Originally published as Mixed Herb Rice in Simple & Delicious July/August 2008, p50

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