Food
Herb Rice
By Yankee Magazine|May 23 2002|
This lovely rice pilaf makes a delicious accompaniment to chicken.
Yield
6 to 8 servings
Ingredients
2 cups uncooked long-grain white rice
2 teaspoons salt
4 chicken bouillon cubes
4 cups water
1 teaspoon dried marjoram
1 teaspoon dried thyme
1 teaspoon dried rosemary
1/4 teaspoon dried basil
1/4 cup (1/2 stick) butter or margarine
Instructions
In a large heavy saucepan, combine all the ingredients. Bring to a boil, reduce the heat, cover, and cook over low heat for about 15 minutes or until the rice is tender and all the liquid has been absorbed. Fluff with a fork.
I used chicken broth instead of the water and bouillon cubes to reduce the sodium a little. It worked very well and my son had three helpings.