QUICK HERBED RICE
My mom shared this recipe. It requires almost no preparation and makes a delicious addition to just about any main course. Try it with beef bouillon instead of chicken bouillon it that's a better fit with your meal.
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 3 servings.
Number Of Ingredients 7
Steps:
- In a large saucepan, bring water to a boil. Add the bouillon, onion, thyme, marjoram and rosemary; stir until bouillon is dissolved. Stir in rice. Cover and remove from the heat; let stand for 5 minutes. Fluff with a fork.
Nutrition Facts : Calories 187 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 563mg sodium, Carbohydrate 41g carbohydrate (1g sugars, Fiber 1g fiber), Protein 4g protein.
EASY HERBED RICE
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains Rice Recipes
Number Of Ingredients 7
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.
HERBED RICE
For a slightly nuttier flavor, use long-grain brown rice.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains Rice Recipes
Time 45m
Number Of Ingredients 7
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.
HERBED BROWN RICE PILAF
Provided by Patrick and Gina Neely : Food Network
Categories side-dish
Time 1h7m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Melt the butter in a 2-quart saucepan over medium heat. Add the shallot and saute until tender. Add the rice and stir until the rice is glossy and coated with the butter. Season with salt and pepper.
- Add the stock, garlic and thyme. Cover with a tight fitting lid. Cook 40 minutes, turn off the heat and let sit for 10 minutes.
- Remove the thyme sprigs and garlic. Fluff with a fork and add parsley and green onions.
HERBED BROWN RICE AND CHICKEN
Steps:
- Season the chicken with the garlic powder and black pepper.
- Heat the butter in a 12-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until it's well browned on both sides. Remove the chicken from the skillet.
- Stir the stock and thyme in the skillet and heat to a boil. Stir in the rice. Reduce the heat to low. Cover and cook for 5 minutes. Stir in the peas. Return the chicken to the skillet. Cover and cook for 5 minutes or until the chicken is cooked through and the rice is tender. Sprinkle with the cheese.
HERBED RICE
Provided by Trisha Yearwood
Categories side-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 7
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.
HERBED RICE MIX
Can be made to keep on hand for yourself, or to package and give as gifts. To give as a gift, place rice mix in pint sized Ziplock bags, labeled with instructions. Found in Dec/Jan 1998 issue of TOH. Submitted by Emily Chaney.
Provided by berry271
Categories Long Grain Rice
Time 15m
Yield 10 cups, 40 serving(s)
Number Of Ingredients 7
Steps:
- Combine all ingredients well.
- Store in an airtight container, or to give as gifts, see note above.
- TO PREPARE RICE MIX: YOU WILL NEED FOR EACH SERVING; 1/4 CUP RICE MIX, 2/3 CUP WATER, AND 1 TEASPOON BUTTER. BRING WATER AND BUTTER TO BOIL, ADD RICE MIX AND REDUCE HEAT. SIMMER 20 MINUTES. REMOVE FROM HEAT AND LET STAND 5 MINUTES. FLUFF WITH A FORK.
HERBED BROWN RICE
Whip up the perfect side dish with our super quick Herbed Brown Rice recipe. In just 20 minutes, you and your family could be enjoying our Healthy Living Herbed Brown Rice recipe. It's zesty, herby and complements just about any main dish you can imagine.
Provided by My Food and Family
Categories Rice
Time 20m
Yield 6 cups
Number Of Ingredients 5
Steps:
- Bring bouillon cubes and water to boil in large saucepan; stir in rice. Cover; simmer on medium-low heat 5 min. Remove from heat.
- Let stand 5 min. or until rice is tender and water is absorbed.
- Add lemon zest and dill; mix lightly.
Nutrition Facts : Calories 150, Fat 1.5 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 290 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 3 g
INA'S HERBED BASMATI RICE
Recipe by Barefoot Contessa - Ina Garten. I wanted to share this quick, easy, and LUSCIOUS rice recipe with you all. This dish goes well with any main meat or fish dish... Lots of FLAVOR, and one not to miss!
Provided by Lindas Busy Kitchen
Categories Long Grain Rice
Time 25m
Yield 3-4 serving(s)
Number Of Ingredients 8
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. (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.
Nutrition Facts : Calories 263.8, Fat 5.7, SaturatedFat 2.8, Cholesterol 10.2, Sodium 445.5, Carbohydrate 48, Fiber 2.3, Sugar 0.6, Protein 5.1
HERBED RICE PILAF
This savory side dish has been a family favorite for years. Our 12-year-old daughter, Jennifer, is an expert with this recipe, which is a great help for a busy working mom like me. We sure enjoy this rice dish in the summer with a grilled entree. -Jeri Dobrowski, Beach, North Dakota
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a large skillet, cook the rice, celery and onion in butter, stirring constantly, until rice is browned. Stir in the next 5 ingredients; bring to a boil. Reduce heat; cover and simmer for 15 minutes. Sprinkle with parsley; stir in pimientos if desired. , Remove from heat and let stand, covered, for 10 minutes. Fluff with a fork.
Nutrition Facts : Calories 226 calories, Fat 8g fat (5g saturated fat), Cholesterol 23mg cholesterol, Sodium 426mg sodium, Carbohydrate 34g carbohydrate (3g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges
EASY HERB RICE
This is an easy staple to add to a variety of different meals, added to a stir-fry, or just have a few veggies thrown in. Save money by buying rice in bulk and adding your own seasonings rather than buying it boxed and pre-mixed. The required ingredients are shown in the photo.
Provided by tina122372
Categories Side Dish Rice Side Dish Recipes
Time 25m
Yield 4
Number Of Ingredients 7
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.
Nutrition Facts : Calories 173.3 calories, Carbohydrate 37.8 g, Cholesterol 0.1 mg, Fat 0.4 g, Fiber 0.8 g, Protein 3.5 g, SaturatedFat 0.1 g, Sodium 116.6 mg, Sugar 0.4 g
QUICK HERBED CHICKEN
Quick to make and tasty, this chicken recipe features Campbell's® Condensed Cream of Chicken Soup for a warm and comforting meal. Serve with broth-simmered rice.
Provided by Robin Whitworth
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 25m
Yield 4
Number Of Ingredients 8
Steps:
- Heat oil in a skillet over medium heat. Cook chicken breasts in hot oil until completely browned, 3 to 5 minutes per side. Add soup, white wine, tarragon, parsley, garlic powder, and marjoram to the skillet; bring to a boil, place a cover on the skillet, reduce heat to low, and cook until the chicken is no longer pink in the center, 10 to 15 minutes.
Nutrition Facts : Calories 248 calories, Carbohydrate 6.4 g, Cholesterol 74.5 mg, Fat 9.3 g, Fiber 0.1 g, Protein 29.2 g, SaturatedFat 2.1 g, Sodium 577.7 mg, Sugar 0.7 g
HERBED BROWN RICE
Categories Rice Side Quick & Easy High Fiber Cilantro Parsley Boil Sugar Conscious Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 6
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.
HERBED RICE
Categories Side Christmas Thanksgiving Low Fat Vegetarian Quick & Easy Healthy Low Cholesterol Christmas Eve Potluck Bon Appétit Sugar Conscious Kidney Friendly Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes about 3 cups
Number Of Ingredients 6
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.
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THAI HERB FRIED RICE RECIPE | GOOP
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- Put the rice in a large bowl and break up any clumps with your hands. Set the rice, the shallot and pork, and the fish sauce, sugar, and white pepper in three separate bowls near the stove.
- Heat 1 tablespoon of the oil in a wok or heavy skillet over high heat. Pour the eggs into the skillet and cook, folding the cooked egg up and over itself until set but still glossy and tender, about 30 seconds. Remove to a plate and return the pan to the heat.
- Add the remaining 1 tablespoon oil to the pan, then, a moment later, the garlic, ginger and scallion whites. Sitr-fry for just a few seconds, then add the minced shallot and pork. Continue stir-frying until hot and cooked through, 1 to 3 minutes.
HERBED RICE RECIPE | DELICIOUS. MAGAZINE
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- Cook the rice in a large pan of boiling water for 20 minutes, until just tender. Drain and put into a large bowl.
HERBED RICE RECIPE | MYRECIPES
From myrecipes.com
- 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.
HERBED RICE SALAD RECIPE - KATRIN THEODOLI | FOOD & WINE
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- In a medium saucepan, combine the rice with 3 cups of water and 1 teaspoon of salt and bring to a boil over high heat. Cover the saucepan, reduce the heat to low and cook for 18 minutes. Remove from the heat and let stand, covered, for 5 minutes. Fluff the rice and transfer to a large rimmed baking sheet to cool completely.
- In a small bowl, combine the lemon juice, shallots and mustard. Whisk in the oil in a thin, stead stream. Season with salt and pepper.
- In a bowl, toss the rice with the cucumber, peas, parsley and dill. Just before serving, stir in the dressing; season with salt and pepper.
HERBED CAULIFLOWER RICE | RECIPES FROM A PANTRY
CHICKEN AND RICE WITH HERBED TOMATOES - MINUTE® RICE
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- This Herbed Tomatoes, Chicken and Rice dish is exactly what you need for a delicious Italian-style dinner in under 30 minutes! This recipe combines Minute® Instant Brown Rice with chopped herbs, garlic, chicken and melted mozzarella for a flavor-packed meal. Step 1 Heat dressing in a large skillet over medium heat.
- Step 2 Add chicken and garlic and cover. Cook for 5 minutes on each side, or until chicken is browned. Remove from skillet and set aside.
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- In a medium saucepan over medium heat, add the uncooked rice, chicken broth, butter, minced garlic, parsley, and salt. Bring to a boil, then cover and reduce the heat to low.
- Let simmer, without stirring or removing the lid, for about 18-20 minutes, or until the rice is tender and all water has absorbed. It is important to keep the lid on until you need to check to see if the rice is done.
- Once the rice is tender and all of the liquid has absorbed, remove from the heat and let the rice sit, covered, for about 5 minutes. Add the lemon juice and fluff the rice using a fork, then serve immediately. Enjoy!
SABZI POLOW — FRAGRANT HERBED RICE | CBC LIFE
From cbc.ca
- Place the rice in a large bowl and wash and rinse several times, until the cloudy water runs clear. The cover with water and soak in water for a minimum of 1 hour and up to 4 hours. Then drain the rice.
- In a large stockpot, bring 8 cups of water to a boil. Add the rice and the salt, decrease the heat to a gentle boil, and boil the rice for 10-13 minutes, testing for doneness after 10 minutes — a grain should break easily between your finger and thumb. Once done, drain the rice through a fine mesh colander. Transfer the rice to a large mixing bowl. Scoop out 1 cup of cooked rice and set aside.
HERBED LEMON RICE RECIPE - FERDINAND METZ | FOOD & WINE
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- Preheat the oven to 350°. Heat the oil in a casserole. Add the onion and cook over moderate heat, stirring, until softened, about 5 minutes. Add the rice, bay leaf and lemon zest and cook, stirring, until the rice is well coated.
- Add the stock, wine, lemon juice and salt and bring to a boil. Cover and bake in the oven for about 20 minutes, or until the rice is tender and has absorbed the liquid. Fluff with a fork and discard the bay leaf. Stir in the tarragon and serve.
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