Spring Herb Rice

This simple low-fat side dish recipe is ready in just 30 minutes. The dish brings out the best in short-grain rice by cooking it quickly, keeping ingredients simple, and pairing the rice with fresh herbs.

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60 users rated this recipe an average rating of 3.5
Makes:
6 servings
Start to Finish:
30 mins
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Spring Herb Rice

Ingredients
1 3/4
cups water
1
cup short-grain rice
1
tablespoon olive oil
1
tablespoon butter or margarine
1
cup sliced celery
1
cup sliced fresh mushrooms
1/2
teaspoon salt
1/4
teaspoon pepper
2
tablespoons snipped fresh herbs (such as basil, oregano, parsley, thyme, verbena, and/or lemon thyme)
1
teaspoon snipped fresh rosemary

Directions

  1. In a medium saucepan bring water to boiling; stir in the uncooked rice. Return to boiling; reduce heat. Simmer, covered, about 15 minutes or until the liquid is absorbed. Remove the saucepan from heat; let rice stand, covered, for 5 minutes.
  2. Meanwhile, in a large skillet cook and stir onion in hot oil and butter or margarine over medium heat for 3 minutes. Add celery, mushrooms, salt, and pepper. Cook and stir for 1 minute more or until vegetables are tender. Remove skillet from heat. Stir in cooked rice, fresh herbs, and rosemary just until combined. Makes 6 side-dish servings.

Nutrition Facts

(Spring Herb Rice)
    Per serving:
  • 173 kcal cal.,
  • 4 g fat
  • (1 g sat. fat,
  • 0 mg chol.,
  • 224 mg sodium,
  • 30 g carb.,
  • 1 g fiber,
  • 3 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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