Here is the recipe for the Herbed Rice I served with the Chicken Marsala.
I love it because it is such a versatile recipe – you can change up the flavor just by changing the herb combination you use.
I am a non-potato eating woman married to a man from Idaho. Believe it or not!
As a result, we eat a lot of rice at our house. I love rice and have discovered lots of fun and flavorful ways to prepare it so it never gets boring.
Today’s recipe is for an lemon herb rice that I have fixed with chicken, pork, and beef and it is wonderful with all of them.
It is also a fun recipe to play with and change up the herbs depending on what you have in your spice drawer or herb garden.
You can use fresh herbs or dry herb. A rule of thumb is to use 3 times as much fresh herb as you would use of a dried herb. So if the recipe calls for 1 tsp dried parsley, use 3 tsp. fresh.
When substituting, you’ll often be more successful substituting fresh herbs for dried herbs, rather than the other way around. For example, think potato salad with fresh vs. dried parsley!
So have fun playing around with the recipe and changing up your herb combinations. I have used rosemary, basil, thyme, dill and parsley. The last time I made it I left the rosemary out because it was pouring down rain and I didn’t want to go out to the herb garden so I just dried basil, thyme and parsley. I use less dill if I am putting it in because I don’t care for a strong dill flavor.
Recipe oribinally shared over at Portland Mama.