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Spring Herb Rice
Ingredients
- 1 3/4 cups water
- 1 cup short-grain rice
- 1 cup chopped onion
- 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)
- Servings Per Recipe 6,
- cal. (kcal) 173,
- Fat, total (g) 4,
- sat. fat (g) 1,
- carb. (g) 30,
- fiber (g) 1,
- pro. (g) 3,
- vit. A (IU) 146,
- vit. C (mg) 5,
- sodium (mg) 224,
- calcium (mg) 10,
- iron (mg) 2,
- Percent Daily Values are based on a 2,000 calorie diet
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