Spring Herb Rice

By kimvess

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

Preparation

Step 1

1. 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. 2. 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.