Best Mediterranean Herbed Rice Recipes

MEDITERRANEAN HERBED RICE

Mediterranean Herbed Rice image

This rice side dish can be served anytime, but it's excellent in the springtime when fresh herbs are so abundant and easy to find. Although the recipe calls for basmati rice, I think you could use any long- or medium-grain white rice. Just please adjust the cooking instructions to accommodate your rice selection (cooked...

Provided by Vickie Parks

Time 30m

Number Of Ingredients 12

Ingredients

1 3/4 c water
1 tsp low-sodium chicken bouillon granules (or 1 chicken bouillon cube)
1 c basmati rice
1/2 c chopped onion
1/2 c chopped celery
8 oz sliced button mushrooms
2 clove garlic, minced (or more/less, to taste)
1 Tbsp olive oil
1 Tbsp fresh basil, chopped (or other favorite herb) - i love basil and usually increase it to 1 1/2 tbsp
1 tsp dried rosemary, chopped
1/2 tsp salt
1/4 tsp black pepper

Steps:

1. In a medium saucepan bring water to a boil; stir in the bouillon. Add the rice and stir several times until it returns to boiling. Reduce the heat to low. Cover the pan and let it simmer over low heat for about 10 minutes or until the liquid is absorbed. Remove the saucepan from the heat, and let the pan stand undisturbed, covered, for 10 minutes. (Do not lift the lid!).
2. In the meantime: In a large skillet, saute the onion, celery, mushrooms and garlic in the olive oil over medium heat for 3 minutes (or until the celery and onion are tender). Remove the skillet from the heat.
3. Add the cooked rice, basil, and rosemary. Season with salt and pepper, and stir just until well combined. Serve while still hot.

MEDITERRANEAN HERBED RICE

Mediterranean Herbed Rice image

This rice side dish is excellent in the spring, when fresh herbs are so abundant and easy to find. Although the recipe calls for basmati rice, I think you could use any long- or medium-grain white rice. Just please adjust the cooking instructions to accommodate your rice selection (and cook the rice according to the package directions).

Provided by Northwestgal

Categories White Rice

Time 30m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

1 3/4 cups water
1 teaspoon low-sodium instant chicken bouillon granules (or 1 bouillon cube)
1 cup basmati rice
1/2 cup chopped onion
1/2 cup chopped celery
8 ounces button mushrooms, sliced
2 garlic cloves, minced (or more or less, to suit)
1 tablespoon olive oil
2 tablespoons snipped fresh herbs (basil is my favorite)
1 teaspoon snipped fresh rosemary
1/2 teaspoon salt
1/4 teaspoon ground black pepper

Steps:

In a medium saucepan bring water to a boil; stir in the bouillon. Add the rice and stir several times until it returns to boiling. Reduce the heat to low. Cover the pan and let it simmer over low heat for about 10 minutes or until the liquid is absorbed. Remove the saucepan from the heat, and let the pan stand undisturbed, covered, for 10 minutes. (Do not lift the lid!).
In the meantime: In a large skillet, saute the onion, celery, mushrooms and garlic in the olive oil over medium heat for 3 minutes (or until the celery and onion are tender). Remove the skillet from the heat.
Add the cooked rice, fresh herbs, and rosemary. Season with salt and pepper, and stir just until well combined. Serve while still hot.

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