Mediterranean Herbed Rice

NorthwestGal's Note:

This rice side dish is excellent in the spring, when fresh herbs are so abundant and easy to find. Although the recipe calls for basmati rice, I think you could use any long- or medium-grain white rice. Just please adjust the cooking instructions to accommodate your rice selection (and cook the rice according to the package directions).

• Total Time: 30 mins
• Prep Time: 10 mins
• Cook Time: 20 mins

Ingredients:

Servings: 6

• 1 3/4 cups water
• 1 teaspoon low-sodium instant chicken bouillon granules (or 1 bouillon cube)
• 1 cup basmati rice
• 1/2 cup chopped onion
• 1/2 cup chopped celery
• 8 ounces button mushrooms, sliced
• 2 garlic cloves, minced (or more or less, to suit)
• 1 tablespoon olive oil
• 2 tablespoons snipped fresh herbs (basil is my favorite)
• 1 teaspoon snipped fresh rosemary
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper

Directions:

1. In a medium saucepan bring water to a boil; stir in the bouillon. Add the rice and stir several times until it returns to boiling. Reduce the heat to low. Cover the pan and let it simmer over low heat for about 10 minutes or until the liquid is absorbed. Remove the saucepan from the heat, and let the pan stand undisturbed, covered, for 10 minutes. (Do not lift the lid!).
2. In the meantime: In a large skillet, saute the onion, celery, mushrooms and garlic in the olive oil over medium heat for 3 minutes (or until the celery and onion are tender). Remove the skillet from the heat.
3. Add the cooked rice, fresh herbs, and rosemary. Season with salt and pepper, and stir just until well combined. Serve while still hot.

Reviews

[ljfromnm]

Good recipe! Very tasty. I cooked the rice until the water was absorbed (much longer than 10 minutes).

[Boomette]

This rice is so yummy. And it was cooked to perfection. I wasn't sure with only 10 minutes and then 10 minutes to rest with cover. But it worked. It's great with all the veggies. I also used fresh basil and fresh rosemary. Thanks NorthwestGal :) Made for ZWT8 for Diners, Winers and Chives

[momaphet]

I served this for our tapas dinner and the whole group raved about it! I did make a few changes but I think I would enjoy the dish as written just as much. One of our party is a vegetarian so I used wine and water in place of the broth and add a little butter after it was cooked to get some of the richness the broth would have given it. I left out the celery -the store was out - and mushrooms DH hates them and I was serving whole ones in another dish. I used fresh basil, rosemary, and lemon thyme and the blend was perfect. This one's a keeper, thanks for another great recipe NWGal! Made by one of The Wild Bunch for ZWT 8