Quick Herbed Rice Food

HERBED RICE

Steps:

• In a small saucepan, cook rice and onion in butter until onion is tender. Add the seasonings; cook for 1 minute. Add broth and salt if desired; bring to a boil. Cover and simmer for 15 minutes or until liquid is absorbed and rice is tender.

HERBED RICE

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.

QUICK HERBED RICE

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.

HERBED BROWN RICE PILAF

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 RICE

Steps:

• In a pan over medium heat melt butter and add in onion as well as salt and pepper.
• Stir until onion is soft.
• Add in garlic and cook for one minute more.
• Add in chicken broth and lemon juice and herb combination along with the rice. I used 1 tsp basil, 1/2 tsp thyme and 1 tsp parsley.
• Stir until mixed together.
• Bring to a boil and cover and reduce heat.
• Cook covered for about 20 minutes or until rice is tender.
• Garnish with some fresh herbs if desired

HERBED RICE

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 BASMATI RICE

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. (I need to 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.

HERBED BROWN RICE RECIPE

Steps:

• To begin making the Herbed Brown Rice Recipe, soak the brown rice for 1/2 an hour in 2-1/2 cups of water.
• keep the pressure cooker on medium heat, drizzle 2 tablespoon of oil, Add chopped garlic and saute till they soften.
• Add in chopped onion and saute till they turn golden brown.
• Add your washed brown rice into the cooker along with the soaked water, sprinkle all the seasoning like red chilli flakes, oregano, thyme and enough salt.
• Pressure cook the herbed brown rice for 3 whistles on high heat and turn the heat to low. Simmer the herbed brown rice for another 5 minutes and turn off the heat.
• Once done, allow the pressure to release naturally and give the herbed brown rice a mix and serve it over bowl. Sprinkle some more herbs and serve.
• Serve the Herbed Brown Rice Recipe along with Chicken Curry With Sweet Potatoes and Red Cabbage Carrot, Sprout And Onion Salad for your sunday meals.

HERBED BROWN RICE

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.

INA'S HERBED BASMATI RICE

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.

GARLIC HERB CAULIFLOWER RICE

Steps:

• Heat oil in a large non-stick skillet over medium heat.
• Add the garlic and saute for 1-2 minutes until fragrant.
• Add frozen cauliflower, salt, pepper and cayenne stirring to combine. Continue to cook for another 3-4 minutes or more until cauliflower is tender.
• Add herbs and remove from heat and adjust seasonings
• Enjoy!

EASY HERBED RICE

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.

RICE COOKER HERB RICE

Steps:

• Rinse your rice until the water is clear. To do this add water, swirl the rice, drain. Repeat until the water is clear.
• Next measure your herbs and various other ingredients.
• Add the rice, water, butter, bouillon, onion powder, dried minced onion, basil, thyme and garlic powder.
• Make the rice following the white rice setting of your rice cooker.
• Once the rice is done, add the soy sauce, mix well and then fluff with a fork.
• Check seasoning and then serve.

EASY HERB RICE

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.

HERBED BROWN RICE

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

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.

QUICK HERBED CHICKEN

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.