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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,
- Calories 173,
- Protein (gm) 3,
- Carbohydrate (gm) 30,
- Fat, total (gm) 4,
- Saturated fat (gm) 1,
- Dietary Fiber, total (gm) 1,
- Vitamin A (IU) 146,
- Vitamin C (mg) 5,
- Sodium (mg) 224,
- Calcium (DV %) 10,
- Iron (DV %) 2,
- Percent Daily Values are based on a 2,000 calorie diet
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