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Herb Rice Recipes
If you know how to cook rice you can make this dish without a rice cooker but it s super simple if you do have one. MAKING 1. Cook the rice in a rice cooker or in a pan according to package directions. Keep warm. If using leftover rice warm up in the microwave
Easy Herbed Rice
This is an easy to make Raw Food recipe for Cranberry Dill Rice from Joy Houston of The Delicious Revolution. MAKING 1. In a food processor add the parsnips. Pulse the parsnips for about 1 minute or until grainy like a couscous. Once done transfer it into a
Cranberry And Dill Rice
Who gets bored of the same old rice I do This rice really has such amazing flavor that will really add a kick to your whole dinner You get a subtle coconut flavor and the the freshness of the lime and cilantro make you want need more. MAKING 1. In a pot over
Coconut Lime Cilantro Rice
GETTING PREPARED 1. Put the wild rice in a bowl get it covered with hot tap water 2. Soak for 30 minutes after that drain the water. MAKING 3. Take a 5 quart saucepan and add the stock tarragon garlic and salt in it together. 4. Bring the ingredients to boil
Chicken And Tofu Salad With Tarragon Wild Rice
Preheat oven to 350 degrees. Place butter in ovenproof baking dish with lid. Heat butter and saute green onion until golden. Add parsley thyme and sage. Sprinkle with salt and pepper add rice. Pour 2 1 2 cups water over rice and then stir in garlic powder.
Baked Rice with Herbs
MAKING 1 In medium sized saucepan heat butter. Add onion and saut till soft. 2 Add tomatoes wine and seasoning. Cover and simmer for 10 minutes. 3 In a bowl cream butter and flour. 4 Mix with ingredients and boil stirring till thick. 5 Cover and cook gently
Scampi With Parsley Rice
In a medium size bowl combine rice parsley and red pepper if desired. Shape the rice mixture into a ring on a serving plate or spoon the mixture into a ring mold and then unmold it onto a serving plate. Combine green beans squash celery and water in a saucepan
Dilled Vegetables In A Rice Ring
Cook the rice in boiling salted water until tender. Rinse in cold water and drain. Reheat in a colander placed over a pan of hot water. Heat the cream with 2 cups water the salt sugar and pepper. Work the butter into the flour to form a paste and whisk small
Shrimp with Dill and Rice
Cook and drain spinach. Mix with cooked rice cheese eggs butter milk onions Worcestershire sauce salt rosemary or thyme leaves. Pour mixture into 10x6x1 1 2 inch baking dish. Bake at 350 degrees about 25 minutes or until knife inserted comes out clean. Cut
Herbed Spinach And Rice
In a medium saucepan combine water carrot celery onion chicken bouillon granules marjoram and pepper. Bring to boiling. Add uncooked rice to saucepan. Return to boiling reduce heat. Cover and simmer about 20 minutes or till the rice is tender. Remove from heat
MAKING 1 In a pan saute the onion and garlic in butter until tender. 2 Stir in the rice stirring constantly and cook until slightly browned. 3 Stir in the broth and all the herbs. 4 Bring the mixture to a boil then cook covered over a low heat for about 20
MAKING 1 In a bowl beat the eggs add milk and the remaining ingredients except the cheese. 2 Pour the mixture in a well greased baking dish or a ring mold. 3 Bake in the oven at 350 Deg F for about 40 min turn out on a large platter. SERVING 4 Serve with the
GETTING READY 1 After washing rice soak it in water for 20 minutes. 2 Drain it and leave in a strainer for 20 minutes. MAKING 3 Cook the rice in stock and set aside. 4 Add melted butter herbs and seasoning to the steamed rice 5 Take a fork and puff the rice
Rice With Fresh Herbs
MAKING 1 In a skillet add oil and heat. 2 Add in the onions and saute onions till tender. 3 Add in the remaining ingredients and place over a lid and simmer for 20 minutes till the liquid is absorbed and the rice is tender. SERVING 4 Garnish with a sprig of
Cook each rice separately according to package directions except omitting salt and adding bouillon cube to water for white rice. In large skillet melt butter saute celery and onion until tender. Add Pinch of Herbs Seasoned Salt Seasoned Pepper and mushrooms
In 2 quart casserole combine all ingredients. Mix well. Cover. Microwave at High for 5 minutes. Reduce power to 50 Medium . Microwave for 13 to 19 minutes or until liquid is absorbed and rice is tender. Let stand covered for 5 minutes. Stir with fork.
1. In a 4 quart electric slow cooker mix together the stock corn rice celery onion green and red bell peppers and 2 tablespoons of the tarragon. 2. Cover and cook on the low heat setting 5 to 5 1 2 hours or until the rice is tender. Stir in the turkey or
Tarragon Turkey Soup With Corn And Rice
Combine rice water and salt in saucepan. Bring to a boil stirring occasionally. Boil slowly covered for about 15 minutes. All water should be absorbed. Add butter and parsley. Fluff with fork.
Combine onion and butter in a 2 1 2 quart casserole. Cover. Microwave at HIGH 4 to 5 minutes. Add other ingredients and toss lightly to mix rice well. Cover. Microwave at HIGH 3 to 5 minutes or until thoroughly heated. Stir well after 2 minutes. Let stand
GETTING READY 1 Wash parsley and pat dry. Trim the ends chop the sprigs finely. MAKING 2 Place a heavy bottomed saucepan over medium high heat and melt butter in it. Stir in rice and coat well with butter. 3 Pour in chicken stock and add salt. Cook rice over
1. Heat water and bouillon cube until cube is dissolved. 2. Add remaining ingredients. 3. Cover and cook until water is absorbed and rice is tender.
Combine all ingredients in 2 quart casserole. Mix well. Cover. Microwave at HIGH 100 5 minutes. Reduce power to MEDIUM 50 . Microwave until liquid is absorbed and rice is tender 13 to 19 minutes. Let stand covered 5 minutes. Fluff with fork before serving.
1. Spoon the olive oil into a nonreactive medium saucepan and stir in the rice. Cook over moderate heat stirring until the grains are golden brown 3 to 5 minutes. 2. Add the celery onion and garlic and stir over moderate heat until softened about 3 minutes.
Lemon Dill Rice
Combine rice margarine and broth in a large heavy saucepan. Heat to boiling stir well and cover. Reduce heat and simmer 30 minutes or until rice is tender. Taste and add salt and pepper if necessary. Fold in parsley and serve immediately.
Quick Parsley Rice
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