Recipe - Rosemary Rice
Makes two 3/4 cup Servings
- 1 cup Water
- 1/2 cup Long Grain Rice
- 1-1/2 teaspoon green onion
- 1 teaspoon beef bouillon
- 1/8 teaspoon dried rosemary (crushed)
- 1/2 teaspoon butter
- 1/4 teaspoon marjoram
- 1/4 teaspoon dried thyme
- 1/8 teaspoon salt
Combine all ingredients in a saucepan, cover and cook for 15-18 minutes or until liquid is absorbed. Fluff with fork and serve.
Variations:
I've used low-sodium beef broth instead of water and beef bouillon to help reduce the sodium. I've also made it without the marjoram and it tasted just fine. If you are using fresh herbs, you may want to double the amount you are using and add them about halfway through the cooking time.
This is a great side dish with just about any meat. I have also used chicken broth instead of beef and kept all the ingredients the same for a nice variation in the dish.
A 3x5 card version of this recipe can be found here.
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