Herb Mix For Rice Recipes

Steps:

• In an airtight container, combine the first six ingredients. Store in a cool, dry place for up to 1 year. Yield: 4 batches (about 3/4 cup total). , To prepare rice: In a saucepan, bring water and 3 tablespoons herb mix to a boil. Stir in rice. Reduce heat; cover and simmer for 15 minutes or until rice is tender and liquid is absorbed.

Steps:

• Place all ingredients in airtight plastic bag with these directions.
• Mix with 2 cups cold water and 1 tablespoon butter in heavy saucepan.
• Bring to a boil over high heat, stirring once with a fork.
• Reduce heat, cover and simmer 12 to 14 minutes, or until all liquid is absorbed.

Steps:

• Bring a large pot of water to a boil over high heat. Add the rice and 1 tablespoon of the salt and cook, stirring occasionally, until the rice is tender, 12 to 15 minutes. Drain through a fine-mesh sieve and rinse under cold water to stop the cooking. Shake the sieve to drain as much water as possible.
• Melt the butter in a large nonstick skillet over medium heat. Add the rice and the remaining 1/2 teaspoon salt and stir with a heatproof rubber spatula to coat all the rice with the butter. Once the rice is warmed through, about 3 minutes, transfer the rice to a serving bowl and add the herbs plus additional salt, if needed. Stir with a fork to incorporate and fluff the rice and serve warm or at room temperature.

Steps:

• Place in bowl or resealable plastic bag; stir or shake till mixed well.
• TO MAKE RICE:.
• Combine 1 cup uncooked raw rice, 2 cups water, 3 tablespoons seasoning mix (above), and 1 tablespoon butter.
• Bring to a boil, cover, reduce heat to low.
• Cook about 20-25 minutes or until all liquid is absorbed.

Steps:

• Melt the butter in a medium saucepot over medium heat. Add the rice, onion and thyme and saute until the onion is softened, 4 to 5 minutes. Season with salt and pepper. Pour the chicken stock over the rice, cover and cook over medium-low until tender and fluffy, about 15 minutes. Fluff with a fork, fold in the parsley and let stand 5 minutes before serving.

Steps:

• Melt butter in a large saucepan over medium heat until golden brown for about 2 minutes, stirring occasionally. , Stir in the rice, water, bouillon and poultry seasoning. Bring to a boil. Remove from heat; cover and let stand for 5 minutes. Fluff with a fork.

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 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.

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.