Herbed Rice
Yield
6 servingsPrep
30 minCook
60 minReady
90 minLow Cholesterol, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
vegetable oil
light |
|
| 2 | each |
onions
chopped |
|
| 2 | cloves |
garlic
chopped |
|
| 1 | cup |
brown rice
uncooked |
|
| 2 ½ | cups |
water
|
|
| 2 | teaspoons |
dill weed
|
|
| ½ | teaspoon |
thyme
|
*
|
| ½ | teaspoon |
salt
|
|
| ½ | teaspoon |
black pepper
|
|
| 1 | tablespoon |
butter
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
vegetable oil
light |
|
| 2 | each |
onions
chopped |
|
| 2 | cloves |
garlic
chopped |
|
| 237 | ml |
brown rice
uncooked |
|
| 591 | ml |
water
|
|
| 1E+1 | ml |
dill weed
|
|
| 2.5 | ml |
thyme
|
*
|
| 2.5 | ml |
salt
|
|
| 2.5 | ml |
black pepper
|
|
| 15 | ml |
butter
|
|
Directions
In a medium size pot, heat the oil.
Add onions, garlic, and rice, and sauté for 5 min. stirring frequently. Add the water, herbs, salt, pepper and butter.
Stir til it is all mixed together. Bring to a boil, then reduce heat and simmer, covered for about 40 minutes, or until the water is absorbed.
Check after 30 min. if there is a lot of water left, remove the cover and finish the cooking.
Let the cooked rice stand in the pot, covered for 15 minutes.
