Herb Rice Recipes

HERBED RICE

Steps:

• Heat oil in a medium saucepan over medium-high heat. Add onion, and cook, stirring, until translucent, about 5 minutes. Stir in rice and 2 teaspoons salt. Stir rice until coated with oil, then cook 1 minute. Add water, and bring to a boil. Reduce heat, cover, and simmer until water is absorbed, about 16 minutes. Turn off heat. Let rice stand, covered, 10 minutes.
• Meanwhile, bring a medium pot of water to a boil. Add zucchini, and cook until tender, about 2 minutes. Drain.
• Add zucchini and herbs to rice, and fluff with a fork.

HERBED BASMATI RICE

Steps:

• Combine the rice, 1 3/4 cups water, the salt, and butter in a small heavy-bottomed saucepan. Bring to a boil over high heat; reduce the heat to low, stir once, and simmer, covered tightly, for 15 minutes. (I need to pull the pot half off the burner to keep it from boiling over.) Turn off the heat and allow the rice to sit covered for 5 minutes. Add the parsley, dill, scallions, and pepper. Fluff with a fork, and serve warm.

HERBED RICE

Steps:

• Heat the butter in a medium saucepan over medium heat. Add the scallions and saute for 2 to 3 minutes. Add the rice and stir until the rice is fully coated with butter.
• Add 3 cups water and bring to a boil. Add the salt and pepper, cover and reduce the heat to a simmer. Cook until the liquid is absorbed and the rice is al dente, 18 to 20 minutes.
• Remove from the heat; fluff the rice with a fork; and stir in the parsley and the lemon zest, if using.

BUTTER HERB RICE

Steps:

• Add water, bouillon cubes, and butter to a large stock pan and bring to boil.
• Add rice and oregano. Be sure to crush oregano with fingertips to bring out full flavor.
• Return to boil, then turn temperature to low. Cover pan with lid and simmer for approximately 20 minutes.
• Remove pan from heat and let sit covered for a few minutes before serving.

HERBED BROWN RICE

Steps:

• Preheat oven to 350 degrees. Heat oil in a 3-quart, ovenproof, saucepan over medium heat. Add onion & saute, stirring frequently, for 5 minutes. Add the rice; cook, stirring for 2 minutes. Stir in remaining ingredients.
• Cover & transfer to the oven. Bake 40 minutes or until rice is tender.

HERBED RICE PILAF

Steps:

• In a large skillet, cook the rice, celery and onion in butter, stirring constantly, until rice is browned. Stir in the next 5 ingredients; bring to a boil. Reduce heat; cover and simmer for 15 minutes. Sprinkle with parsley; stir in pimientos if desired. , Remove from heat and let stand, covered, for 10 minutes. Fluff with a fork.

RICE WITH HERBS

Steps:

• Melt butter in a large saucepan over medium heat until golden brown for about 2 minutes, stirring occasionally. , Stir in the rice, water, bouillon and poultry seasoning. Bring to a boil. Remove from heat; cover and let stand for 5 minutes. Fluff with a fork.

HERBED RICE

Steps:

• In a small saucepan, cook rice and onion in butter until onion is tender. Add the seasonings; cook for 1 minute. Add broth and salt if desired; bring to a boil. Cover and simmer for 15 minutes or until liquid is absorbed and rice is tender.

SAVORY HERB RICE

Steps:

• 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.

EASY HERB RICE

Steps:

• Mix water, beef bouillon, onion, thyme, marjoram, and rosemary together in a saucepan; bring to a boil. Add rice, reduce heat to medium-low, cover, and simmer until water is absorbed and rice is tender, 15 to 20 minutes.

BAKED HERB RICE

Steps:

• Pre-heat your oven to 350 degrees.
• Prepare a baking dish with the olive oil. Add green onion and bake until golden.
• Add the thyme, parsley, and sage. Sprinkle the pepper and salt. Add the rice and water. Stir in the garlic powder. Bake covered for 40-50 minutes or until the rice is tender.