Herb Rice
A simple herb-infused long grain rice side dish. It's made with dried herbs and can be prepared with chicken or vegetable bouillon.
Ingredients
- 946 ml water
- 14.8 ml butter
- 4.93 ml chicken or vegetable bouillon granules
- 473 ml uncooked long grain rice
- 4.93 ml dried minced onion
- 2.46 ml rosemary
- 1.23 ml dried basil
- 1.23 ml dried marjoram
- 1.23 ml dried thyme
Nutrition (per serving, estimated)
Estimated based off 8 of 9 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 26.7 mg
- Iron: 2.21 mg
- Magnesium: 13.8 mg
- Phosphorus: 48.9 mg
- Potassium: 58 mg
- Zinc: 0.48 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 946 ml water
- 14.8 ml butter
- 4.93 ml chicken or vegetable bouillon granules
- 473 ml uncooked long grain rice
- 4.93 ml dried minced onion
- 2.46 ml rosemary
- 1.23 ml dried basil
- 1.23 ml dried marjoram
- 1.23 ml dried thyme
Let's Cook
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Step 1.
In a large saucepan, combine 4 cups water, 1 tablespoon butter, and 1 teaspoon chicken or vegetable bouillon granules. Bring to a boil over high heat.
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Step 2.
Once boiling, add 2 cups uncooked long grain rice, 1 teaspoon dried minced onion, 1/2 teaspoon rosemary, 1/4 teaspoon dried basil, 1/4 teaspoon dried marjoram, and 1/4 teaspoon dried thyme. Stir to combine.
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Step 3.
Reduce heat to low, cover the saucepan with a tight-fitting lid, and let simmer for about 15 minutes, or until the liquid is absorbed and the rice is tender. Do not lift the lid during cooking. Remove from heat and let stand covered for 5 minutes before fluffing with a fork.