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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Makes a great side dish for roast chicken or lamb. Ingredients:
2 cups vegetable broth |
1 cup medium grain rice |
1/4 teaspoon salt |
1 tablespoon olive oil |
1 cup chopped onion |
1 tablespoon olive oil |
1 tablespoon butter |
1 cup finely sliced celery |
1 cup sliced fresh mushrooms |
1/4 teaspoon salt |
1/4 teaspoon pepper |
2 tablespoons chopped fresh herbs (choice of basil, oregano, parsley, thyme, verbena, lemon thyme, or a mixture) |
1 teaspoon finely chopped fresh rosemary |
Directions:
1. Bring vegetable broth to a boil in a saucepan with 1/4 tsp salt and tbsp of olive oil; add rice.
2. Bring mixture to a boil, then reduce heat, cover, and simmer for 15 minutes, or until liquid is absorbed.
3. Remove pan from heat and allow to sit undisturbed for 10 minutes.
4. While waiting on rice, saute onion and celery in butter and rest of oil until tender.
5. Add mushrooms, remaining salt and pepper, and cook 1 minute more, or until mushrooms are soft.
6. Remove lid from rice, and stir in vegetables, chopped herbs and rosemary.
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