Easy Herbed Rice Recipes

Steps:

• In a small saucepan, cook rice and onion in butter until onion is tender. Add the seasonings; cook for 1 minute. Add broth and salt if desired; bring to a boil. Cover and simmer for 15 minutes or until liquid is absorbed and rice is tender.

Steps:

• Heat the butter in a medium saucepan over medium heat. Add the scallions and saute for 2 to 3 minutes. Add the rice and stir until the rice is fully coated with butter.
• Add 3 cups water and bring to a boil. Add the salt and pepper, cover and reduce the heat to a simmer. Cook until the liquid is absorbed and the rice is al dente, 18 to 20 minutes.
• Remove from the heat; fluff the rice with a fork; and stir in the parsley and the lemon zest, if using.

Steps:

• Heat butter over medium heat in a medium-size saucepan. Add onion, and sauté until pale golden, 1 to 2 minutes. Add rice, and stir to coat.
• Add 3 cups water, and bring to a boil. Add salt and pepper. Cover, and reduce to a simmer. Cook until the liquid is absorbed and the rice is al dente, 18 to 20 minutes.
• Remove from the heat. Fluff with a fork, and stir in chopped parsley.

Steps:

• In a skillet, saute onion in butter until tender. Dissolve bouillon in boiling water; add to the skillet. Stir in rice, parsley, sage and celery salt if desired. , Bring to a boil. Reduce heat; cover and simmer for 5-8 minutes or until rice is tender.

Steps:

• Mix water, beef bouillon, onion, thyme, marjoram, and rosemary together in a saucepan; bring to a boil. Add rice, reduce heat to medium-low, cover, and simmer until water is absorbed and rice is tender, 15 to 20 minutes.

Steps:

• Combine the rice, 1 3/4 cups water, the salt, and butter in a small heavy-bottomed saucepan. Bring to a boil over high heat; reduce the heat to low, stir once, and simmer, covered tightly, for 15 minutes. (I need to pull the pot half off the burner to keep it from boiling over.) Turn off the heat and allow the rice to sit covered for 5 minutes. Add the parsley, dill, scallions, and pepper. Fluff with a fork, and serve warm.

Steps:

• Heat oil in a medium saucepan over medium-high heat. Add onion, and cook, stirring, until translucent, about 5 minutes. Stir in rice and 2 teaspoons salt. Stir rice until coated with oil, then cook 1 minute. Add water, and bring to a boil. Reduce heat, cover, and simmer until water is absorbed, about 16 minutes. Turn off heat. Let rice stand, covered, 10 minutes.
• Meanwhile, bring a medium pot of water to a boil. Add zucchini, and cook until tender, about 2 minutes. Drain.
• Add zucchini and herbs to rice, and fluff with a fork.

Steps:

• Place rice in medium bowl. Add enough cold water to cover and stir. Drain. Repeat until water drained from rice is clear, 3 or 4 more times. Bring 2 cups water to boil in heavy medium saucepan. Stir in rice and 1/2 teaspoon salt. Cover; reduce heat to low and simmer until rice is tender and water is absorbed, 18 to 20 minutes. Mix in herbs and season with additional salt, if desired.

Steps:

• In a 2-quart heavy saucepan bring 4 cups water, seasoned with salt and pepper, to a boil. Stir in rice; cook, covered, over moderately low heat until water is completely absorbed, about 40 minutes.
• Remove from the heat; fluff with a fork. Stir in chopped parsley and cilantro. Taste and adjust for seasoning. Serve immediately.

Steps:

• Add water, bouillon cubes, and butter to a large stock pan and bring to boil.
• Add rice and oregano. Be sure to crush oregano with fingertips to bring out full flavor.
• Return to boil, then turn temperature to low. Cover pan with lid and simmer for approximately 20 minutes.
• Remove pan from heat and let sit covered for a few minutes before serving.

Steps:

• Pre-heat your oven to 350 degrees.
• Prepare a baking dish with the olive oil. Add green onion and bake until golden.
• Add the thyme, parsley, and sage. Sprinkle the pepper and salt. Add the rice and water. Stir in the garlic powder. Bake covered for 40-50 minutes or until the rice is tender.

Steps:

• In a medium saucepan stir together rice, chicken stock, herbes de Provence, salt, and pepper. Set over high heat, and bring to a simmer; cover, and cook 20 minutes. Fluff with a fork, and serve.