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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Fragrant and tasty, this herbed rice could be paired with most any entrée. Onion adds a nice sweetness to this side dish from Randeen Rumps of Garden City, Michigan. Ingredients:
1 cup chopped onion |
3 tablespoons butter, cubed |
1-1/2 cups hot water |
2-1/4 teaspoons chicken bouillon granules |
1-1/2 cups uncooked instant rice |
1 tablespoon minced fresh savory or 1 teaspoon dried savory |
1-1/2 teaspoons minced fresh marjoram or 1/2 teaspoon dried marjoram |
1-1/2 teaspoons minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed |
1/2 teaspoon salt |
Directions:
1. In a small saucepan, saute onion in butter until tender. Add water and bouillon. Bring to a boil. Stir in the remaining ingredients. Remove from the heat. Cover and let stand for 5 minutes. Yield: 4 servings.
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