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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 5 |
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I got this recipe from the mother of one of my college roommates many years ago and filed it away, writes Suzy Mercker of Lawrenceville, Georgia. I found it one night by accident and made it for dinner. Now it's a staple that I often serve with chicken, beef, pork...or even fish. Ingredients:
2 cups water |
1 tablespoon butter |
1 teaspoon chicken or 1/2 vegetable bouillon cube |
1 cup uncooked long grain rice |
2 tablespoons reduced-sodium soy sauce |
1 teaspoon dried minced onion |
1/2 teaspoon onion powder |
1/4 teaspoon dried basil |
1/4 teaspoon dried marjoram |
1/4 teaspoon dried thyme |
Directions:
1. In a large saucepan, combine the water, butter and bouillon. Bring to a boil. Add remaining ingredients. Reduce heat; cover and simmer for about 15 minutes or until liquid is absorbed and rice is tender. Yield: 5 servings.
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