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mediterranean herbed rice

Northwestgal avatar
Recipe by
Vickie Parks
@Northwestgal
Renton, WA

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).

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yield 4 -6
prep time 10 Min
cook time 20 Min
method Stove Top

Ingredients For mediterranean herbed rice

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

How To Make mediterranean herbed rice

  • 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!).
  • 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.
  • 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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