Herbed Rice

Southern Living
Try fresh herbs from your local farmers market or supermarket. If fresh herbs are not available, you can substitute dried herbs. The general rule of thumb for using dried herbs in place of fresh is 1 part dried herbs to 3 to 4 parts fresh herbs.
Makes 6 servings


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2 tablespoons butter
2 green onions, finely chopped
2 1/2 cups water
1/2 teaspoon garlic powder
1/2 teaspoon salt
3 cups uncooked quick-cooking brown rice
2 tablespoons finely chopped fresh parsley
1 teaspoon chopped fresh or 1/4 tsp. dried thyme
1 teaspoon chopped fresh or 1/4 tsp. dried sage
1/2 teaspoon grated lemon rind (optional)


Prep: 10 Minutes
Cook: 15 Minutes

1. Melt butter in a medium saucepan over medium-high heat. Add green onions to pan, and sauté 1 minute. Add 2 1/2 cups water, garlic powder, and salt; bring to a boil. Add brown rice; reduce heat to medium, and cook, uncovered, stirring occasionally, 10 minutes or until water is absorbed. Stir in parsley, thyme, sage, and, if desired, lemon rind.

Note: Long-grain rice may be substituted for quick-cooking brown rice. Reduce water to 2 cups, and reduce rice to 1 cup. Bring to a boil over medium-high heat. Reduce heat to low; cover and cook 20 minutes or until water is absorbed. Proceed as directed.

Created date

July 2006