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Ingredients
| water: 1 3/4 cups |
| white rice: 1 cup |
| onions (chopped): 1 cup |
| olive oil: 1 Tbl |
| unsalted butter: 1 Tbl |
| celery (chopped): 1 cup |
| white mushrooms (sliced): 1 cup |
| salt: 1/2 tsp |
| black pepper: 1/4 tsp |
| dried mixed herbs: 2 Tbl |
| fresh rosemary: 1 tsp |
Spring Herb Rice
Credit: www.bhg.com
User rating:
-
Prep Time
30 min -
Cook Time
0 min -
Servings
6 serving(s)
Tags
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.