Herbed Rice

By ccavaletti

Ingredients

• 2 tablespoons butter
• 2 green onions, finely chopped
• 2 1/2 cups water
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 3 cups uncooked quick-cooking brown rice
• 2 tablespoons finely chopped fresh parsley
• 1 teaspoon chopped fresh or 1/4 tsp. dried thyme
• 1 teaspoon chopped fresh or 1/4 tsp. dried sage
• 1/2 teaspoon grated lemon rind (optional)

Preparation

Step 1

Melt butter in a medium saucepan over medium-high heat. Add green onions to pan, and sauté 1 minute.

Add 2 1/2 cups water, garlic powder, and salt; bring to a boil. Add brown rice; reduce heat to medium, and cook, uncovered, stirring occasionally, 10 minutes or until water is absorbed.

Stir in parsley, thyme, sage, and, if desired, lemon rind.

Note: Long-grain rice may be substituted for quick-cooking brown rice. Reduce water to 2 cups, and reduce rice to 1 cup. Bring to a boil over medium-high heat. Reduce heat to low; cover and cook 20 minutes or until water is absorbed. Proceed as directed.

Suzan L. Wiener, Spring Hill, Florida, Southern Living
AUGUST 2006