Herb Rice

3 tbsp. butter
1 cup uncooked long grain white rice
1 cup chopped fresh CHIVES

Melt butter in a saucepan and add rice and chives. Stir mixture over low heat until lightly browned.

Combine:
2 chicken bouillon cubes
1 tsp. fresh MARJORAM
1 tsp. fresh SAVORY
½ tsp. salt
2 tsp. fresh ROSEMARY
2 cups boiling water

Add the spice mixture to the rice and bring to a boil. Turn heat to low for 16 minutes. Turn heat off and leave covered 10 minutes more. Turn into hot casserole and serve.

Serves 4-6

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