Spring Herb Rice Recipe
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This simple low-fat side dish recipe is ready in just 30 minutes. The dish brings out the best in short-grain rice by cooking it quickly, keeping ingredients simple, and pairing the rice with fresh herbs.
Ingredients
- 1-3/4 cups water
- 1 cup short-grain rice
- 1 cup chopped onion
- 1 tablespoon olive oil
- 1 tablespoon butter or margarine
- 1 cup sliced celery
- 1 cup sliced fresh mushrooms
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 tablespoons snipped fresh herbs (such as basil, oregano, parsley, thyme, verbena, and/or lemon thyme)
- 1 teaspoon snipped fresh rosemary
- In a medium saucepan bring water to boiling; stir in the uncooked rice. Return to boiling; reduce heat. Simmer, covered, about 15 minutes or until the liquid is absorbed. Remove the saucepan from heat; let rice stand, covered, for 5 minutes.
- Meanwhile, in a large skillet cook and stir onion in hot oil and butter or margarine over medium heat for 3 minutes. Add celery, mushrooms, salt, and pepper. Cook and stir for 1 minute more or until vegetables are tender. Remove skillet from heat. Stir in cooked rice, fresh herbs, and rosemary just until combined. Makes 6 side-dish servings.
- Calories 173, Total Fat 4 g, Saturated Fat 1 g, Cholesterol 0 mg, Sodium 224 mg, Carbohydrate 30 g, Fiber 1 g, Protein 3 g. Daily Values: Vitamin A 0%, Vitamin C 8%, Calcium 1%, Iron 12%.
- Percent Daily Values are based on a 2,000 calorie diet
- Calories 173, Total Fat 4 g, Saturated Fat 1 g, Cholesterol 0 mg, Sodium 224 mg, Carbohydrate 30 g, Fiber 1 g, Protein 3 g. Daily Values: Vitamin A 0%, Vitamin C 8%, Calcium 1%, Iron 12%.
- Percent Daily Values are based on a 2,000 calorie diet
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