Quick Herbed Rice Food

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 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 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.

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 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

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 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.

HERBED RICE PILAF

Steps:

• In a large skillet, cook the rice, celery and onion in butter, stirring constantly, until rice is browned. Stir in the next 5 ingredients; bring to a boil. Reduce heat; cover and simmer for 15 minutes. Sprinkle with parsley; stir in pimientos if desired. , Remove from heat and let stand, covered, for 10 minutes. Fluff with a fork.

HERBED STEAMED RICE

Steps:

• To a kettle of boiling salted water add rice and return to a boil stirring. Boil rice 10 minutes. Drain rice in a large sieve and rinse. Set sieve over another kettle of boiling water (rice should not touch water) and steam rice, covered with a kitchen towel and lid, 20 minutes, or until tender (check water level in kettle occasionally, adding water if necessary).
• In a large bowl stir together remaining ingredients except coriander and add rice. Toss mixture until combined well. Cool rice to room temperature and stir in coriander.

HERBED RICE MIX

Steps:

• Combine all ingredients well.
• Store in an airtight container, or to give as gifts, see note above.
• TO PREPARE RICE MIX: YOU WILL NEED FOR EACH SERVING; 1/4 CUP RICE MIX, 2/3 CUP WATER, AND 1 TEASPOON BUTTER. BRING WATER AND BUTTER TO BOIL, ADD RICE MIX AND REDUCE HEAT. SIMMER 20 MINUTES. REMOVE FROM HEAT AND LET STAND 5 MINUTES. FLUFF WITH A FORK.

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.