Prep 5 mins
Cook 20 mins
This is a quick and easy rice recipe that gets flavor from the herbs rather than butter. This recipe comes from Light and Tasty.
- 1⁄4 cup onion, chopped
- 1 garlic clove, minced
- 1 tablespoon olive oil
- 2 cups vegetable broth
- 1 cup long grain rice, uncooked
- 1 tablespoon fresh rosemary, minced or 1 teaspoon dried rosemary, crushed
- 1⁄4 teaspoon pepper
- 1⁄4 cup parmesan cheese, shredded
- In a saucepan, saute the onion and garlic in oil until tender.
- Add broth; stir in the rice, rosemary and pepper.
- Bring to a boil; reduce heat; cover and simmer for 15-18 minutes or until rice is tender.
- Remove from heat and stir in Parmesan.
I used a small onion and chicken broth. The rice had a great flavor with the rosemary. Thanks Ms*Bindy :) made for cookbook tag game
I used fresh rosemary from my garden. Filled the kitchen with a lovely fragrance. Tasted very nice. Might add just a touch of lemon to enhance the flavors. This recipe is a great use for fresh rosemary. Glad I found it.
Shallots replaced onion and the rosemary was sauteed along with the shallots and garlic. Fresh rosemary from the garden. Went very well with simple chicken breast and roasted asparagus. Oh, converted rice instead of long grain-I liked that converted rice grains don't stick together and it worked out better in this recipe. Reviewed Herb of the Month: Rosemary in French Forum.