"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."
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.
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