mediterranean herbed rice

Name: Mediterranean Herbed Rice
Prep time: 10 min
Cook time: 20 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 1 3/4 cup(s) water; 1 teaspoon(s) low-sodium chicken bouillon granules (or 1 chicken bouillon cube); 1 cup(s) basmati rice; 1/2 cup(s) chopped onion; 1/2 cup(s) chopped celery; 8 ounce(s) sliced button mushrooms; 2 clove(s) garlic, minced (or more/less, to taste); 1 tablespoon(s) olive oil; 1 tablespoon(s) fresh basil, chopped (or other favorite herb) - i love basil and usually increase it to 1 1/2 tbsp; 1 teaspoon(s) dried rosemary, chopped; 1/2 teaspoon(s) salt; 1/4 teaspoon(s) black pepper

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Vickie Parks

Renton, WA

Updated on Jul 16, 2014

This rice side dish can be served anytime, but it’s excellent in the springtime when fresh herbs are so abundant and easy to find. Although the recipe calls for basmati rice, I think you could use any long- or medium-grain white rice. Just please adjust the cooking instructions to accommodate your rice selection (cooked according to the package directions).

Rate

prep time 10 Min

cook time 20 Min

method Stove Top

yield 4-6 serving(s)

Ingredients

1 3/4 cups water
1 teaspoon low-sodium chicken bouillon granules (or 1 chicken bouillon cube)
1 cup basmati rice
1/2 cup chopped onion
1/2 cup chopped celery
8 ounces sliced button mushrooms
2 cloves garlic, minced (or more/less, to taste)
1 tablespoon olive oil
1 tablespoon fresh basil, chopped (or other favorite herb) - i love basil and usually increase it to 1 1/2 tbsp
1 teaspoon dried rosemary, chopped
1/2 teaspoon salt
1/4 teaspoon black pepper

How To Make mediterranean herbed rice

Step 1

In a medium saucepan bring water to a boil; stir in the bouillon. Add the rice and stir several times until it returns to boiling. Reduce the heat to low. Cover the pan and let it simmer over low heat for about 10 minutes or until the liquid is absorbed. Remove the saucepan from the heat, and let the pan stand undisturbed, covered, for 10 minutes. (Do not lift the lid!).

Step 2

In the meantime: In a large skillet, saute the onion, celery, mushrooms and garlic in the olive oil over medium heat for 3 minutes (or until the celery and onion are tender). Remove the skillet from the heat.
Step 3

Add the cooked rice, basil, and rosemary. Season with salt and pepper, and stir just until well combined. Serve while still hot.
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