Spring Herb Rice

This simple low-fat side dish recipe is ready in just 30 minutes. The dish brings out the best in short-grain rice by cooking it quickly, keeping ingredients simple, and pairing the rice with fresh herbs.


Spring Herb Rice

by 2  people


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Servings: 6 side-dish servings
Total Time: 30 mins
Related Categories: Low Calorie, Low Fat, Low Sodium, Rice

 
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Ingredients
  • 1-3/4 cups
    water
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  • 1 cup
    short-grain rice
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  • 1 cup
    chopped onion
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  • 1 tablespoon
    olive oil
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  • 1 tablespoon
    butter or margarine
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  • 1 cup
    sliced celery
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  • 1 cup
    sliced fresh mushrooms
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  • 1/2 teaspoon
    salt
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  • 1/4 teaspoon
    pepper
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  • 2 tablespoons
    snipped fresh herbs (such as basil, oregano, parsley, thyme, verbena, and/or lemon thyme)
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  • 1 teaspoon
    snipped fresh rosemary
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Directions
1.
In a medium saucepan bring water to boiling; stir in the uncooked rice. Return to boiling; reduce heat. Simmer, covered, about 15 minutes or until the liquid is absorbed. Remove the saucepan from heat; let rice stand, covered, for 5 minutes.
2.
Meanwhile, in a large skillet cook and stir onion in hot oil and butter or margarine over medium heat for 3 minutes. Add celery, mushrooms, salt, and pepper. Cook and stir for 1 minute more or until vegetables are tender. Remove skillet from heat. Stir in cooked rice, fresh herbs, and rosemary just until combined. Makes 6 side-dish servings.

Nutrition information
Per serving: Calories 173, Total Fat 4 g, Saturated Fat 1 g, Cholesterol 0 mg, Sodium 224 mg, Carbohydrate 30 g, Fiber 1 g, Protein 3 g. Daily Values: Vitamin A 0%, Vitamin C 8%, Calcium 1%, Iron 12%. Percent Daily Values are based on a 2,000 calorie diet
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