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Tantalizing Herbed Rice

bettyskitchen's picture
Ingredients
  Chicken broth 3 Cup (48 tbs)
  Butter 1 Tablespoon
  Soy sauce 1 Tablespoon
  Celery seed 1⁄2 Teaspoon
  Ground black pepper 1⁄2 Teaspoon
  Fresh parsley 2 Teaspoon, snipped
  Fresh thyme 1 Teaspoon, snipped
  Fresh basil 1 Teaspoon, snipped
  Long grain white rice/Brown rice 1 1⁄2 Cup (24 tbs) (Uncooked)
Directions

Place 3 cups chicken broth in a pot that has a lid that fits tightly. To the chicken broth add 1 tablespoon butter, 1 tablespoon soy sauce, ½ teaspoon celery seed, ¼ teaspoon ground black pepper, 2 teaspoons fresh, snipped parsley, 1 teaspoon fresh, snipped thyme, and 1 teaspoon fresh, snipped basil. (If you do not have fresh herbs, use 1/3 the amount of dried herbs.) Place the pot of herbed chicken stock over medium-high heat, and bring it to a boil. Add 1 ½ cups uncooked long grain rice. Cover, with a lid that fits, and reduce heat to low. Cook the rice for 14 to 15 minutes, or until it has absorbed almost all of the liquid. Immediately place it in a nice serving bowl, and serve. This is a great accompaniment to just about any meal! Enjoy!!! --Betty

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Steamed
Ingredient: 
Rice
Servings: 
4

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