Mediterranean Herbed Rice

Vickie Parks


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).

☆☆☆☆☆ 0 votes
10 Min
20 Min
Stove Top


1 3/4 c
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
1/4 tsp
black pepper


1In 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!).
2In 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.
3Add the cooked rice, basil, and rosemary. Season with salt and pepper, and stir just until well combined. Serve while still hot.

About this Recipe

Course/Dish: Rice Sides
Main Ingredient: Rice/Grains
Regional Style: Mediterranean
Dietary Needs: Low Fat, Low Sodium
Other Tags: Quick & Easy, Healthy