Reviewed: Mar. 18, 2012

Delicious and so simple, I threw all of the ingredients in my rice cooker. Great side dish!

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Reviewer:

Kia J.

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Cooking Level: Intermediate

Reviewed: Mar. 1, 2012

Really good. I used "Better than Bouillon in the boiling water instead and also used uncooked white rice instead of instant (bc those are two things I always do anyways) but the onion and seasonings were good and it went well with a couple of different dishes I made that needed a "calm" side item. Thanks

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Reviewer:

Autumn

Reviewed: Jan. 12, 2012

Loved this. Used beef cubes instead of chicken cubes. I also used fresh parsley and oregano for the herbs.

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Reviewer:

amandak23k

Cooking Level: Intermediate

Reviewed: Dec. 31, 2011

The rice was pretty good. put it in the rice cooker and was done in no time. Kind of tastes like Rice a Roni. It worked with the Pampered chef 30 minute chicken recipe.

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Reviewer:

swulski

Reviewed: Oct. 7, 2011

Instead of bouillion and water, I used organic chicken broth. I also used long grain rice and cooked it on the stove--I don't ever buy instant rice. This went really well with Traditional Salisbury Steak.

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Reviewer:

Sarah Jo

Cooking Level: Expert

Home Town: Seattle, Washington, USA

Living In: Belle Vernon, Pennsylvania, USA

Reviewed: Sep. 23, 2011

A very delicious rice side dish! I sauteed red and sweet onions in the butter, then added regular, long grain rice and a little minced garlic. When the rice was coated with butter and just beginning to brown, I poured in low-sodium chicken broth instead of bouilon cubes and water. Once the rice was done I stirred in fresh chopped parsley and the rest of the sesaonings. This was easy to prepare and tasty. Loved the buttery flavored rice with garlic and fresh herbs. It complemented my salmon nicely as I wanted a simple rice, not plain white ole' rice.

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Reviewer:

OkinawanPrincess

Cooking Level: Intermediate

Living In: Honolulu, Hawaii, USA

Reviewed: Jul. 20, 2011

This was really good and quick to make. I used a whole onion and left out the sage since my husband doesn't like it. It still had nice flavor with out it and complimented our pepper fish really nicely.

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Reviewer:

Holly

Cooking Level: Beginning

Reviewed: Jul. 4, 2011

I really picked this recipe apart so my four star rating is for the concept and for what I ended up with. I did saute the onion in the butter, then added regular, converted long grain rice and a little minced garlic. When the rice was coated with butter and just beginning to brown, I poured in chicken broth, not bouillon and water. Once the rice was done (abuut 15-20 minutes) I stirred in fresh parsley, fresh sage and a salt-free all purpose seasoning blend. This is a very subtle rice side dish, just what I was after to support a more flavorful entree.

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Reviewer:

naples34102

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Mequon, Wisconsin, USA

Reviewed: Feb. 6, 2011

I use this recipe all the time, it's great. Like another reviewer, instead of the bouillon cubes and water, I use a can of low sodium chicken broth. My preference is to use half the sage. I also just dump all the ingredients into my rice cooker and pop it into the microwave and cook per the instructions on the rice box. Thanks for sharing!

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Reviewer:

Scott M.

Cooking Level: Intermediate

Living In: Elburn, Illinois, USA

Reviewed: Aug. 27, 2010

This is amazing! I substituted Basil for the parsley and oregano for the sage because my chicken was seasoned similarly. I also added a couple of garlic cloves once the onions were cooked. LOVE IT!!!!

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