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Simple Herb Rice

SUBMITTED BY: Lisa Mathew

"'I revised an old stuffing recipe several times to come up with this simple savory side dish,' shares Lisa Mathew of Buffalo, Missouri. 'It's a breeze to prepare using instant rice, and everyone loves its herb flavor.'"

RECIPE RATING:

Read Reviews (7)

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PREP TIME	10 Min
COOK TIME	5 Min
READY IN	15 Min

SERVINGS

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Servings
USMETRIC

INGREDIENTS

1/4 cup chopped onion
2 tablespoons butter or margarine
3 chicken bouillon cubes
2 cups boiling water
2 cups instant rice
2 tablespoons dried parsley flakes
1/2 teaspoon rubbed sage
1/4 teaspoon celery salt

DIRECTIONS

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.

FOOTNOTE

Nutritional Analysis: One 3/4-cup serving (prepared with reduced-fat margarine and reduced-sodium bouillon and without celery salt) equals 202 calories, 4 g fat (0 saturated fat), 0 cholesterol, 76 mg sodium, 37 g carbohydrate, 0 fiber, 4 g protein. Diabetic Exchanges: 2 starch, 1 fat.

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REVIEWS

Reviewed on Nov. 4, 2007 by BRENDASUM

This was really delicious and went perfectly with a baked chicken. I did use whole grain rice... MORE

Reviewed on Oct. 14, 2007 by Emily

I was looking for a quick rice recipe and found this one. It tastes very similar to Uncle... MORE

Reviewed on Nov. 29, 2006 by Lanny B

Fast, easy, and tastes great! Best of all, it didn't take any special ingredients. MORE

Reviewed on Nov. 8, 2008 by RALWATTAR

Super easy and delicious!! I used whole wheat couscous instead of rice (the ratio of water to... MORE

Reviewed on Oct. 27, 2008 by Monica

This is a very good basic recipe. I substituted 1 TBS fresh chopped rosemary for the parsley... MORE

Reviewed on Aug. 15, 2008 by AlexNSydsMom

This recipe was very good and very easy to make. My only changes were to use fresh sage and... MORE

Reviewed on Nov. 14, 2007 by Christyn

I followed the recipe as it was and this turned out rather blah. Not sure what I did wrong. MORE