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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Spring Herb Rice

Makes: 6 servings
Start to Finish 30 mins
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,
  • chol. (mg) 0,
  • 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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