Herbed Rice

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.

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Herbed Rice

Ingredients
1/4 C fresh lemon juice

3 C chicken broth

1 tsp dried onion or 1/4 C finely chopped onion

1 tsp salt

black pepper, a few shakes

1 tsp garlic, minced

1 1/2 c. basmati or jasmine rice

Instructions
Your choice of 3-4 of the following dried herbs: 1/2 – 3/4 tsp of each of rosemary, basil, thyme, dill (use less dill), oregano, or parsley. If using fresh herbs use 3 times as much. If you are using fresh basil be sure and chop it it up fine or else it doesn’t look too pretty in the rice. I would suggest choosing no more than 3-4 herbs so your flavor doesn’t get totally out of control. My favorite combination is basil, thyme and parsley.
In a pan over medium heat melt butter and add in onion as well as salt and pepper.
Stir until onion is soft.
Add in garlic and cook for one minute more.
Add in chicken broth and lemon juice and herb combination along with the rice.
Stir until mixed together.
Bring to a boil and cover and reduce heat.
Cook covered for about 20 minutes or until rice is tender.
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Recipe oribinally shared over at Portland Mama.

Comments

1

Karla says:

March 18, 2011 at 10:48 am

Hi LeighAnne. I must be blind, but I couldn’t see where you wrote how much rice to use in the Herbed Rice. I am assuming 1 1/2 cups, but could you please let me know for sure?? Tell Jim hi for me

2

Leigh Anne says:

March 18, 2011 at 12:37 pm

You are right Karla – 1 1/2 cups. Guess I better get that fixed, it’s an important part of the recipe!!!

3

Karen says:

March 18, 2011 at 1:48 pm

Can’t wait to try the herb rice recipe. Do you have a fried rice recipe?

4

Leigh Anne says:

March 18, 2011 at 1:58 pm

Karen, I actually just made fried rice this last week so I will share the recipe soon. It was yummy! I used some leftover chicken in it.

5

Karen says:

March 18, 2011 at 2:01 pm

That would be great if you shared your fried rice recipe. Did you recently post a veggie stir fry recipe? I am looking for one for dinner tonight. Thanks. I love your recipe and your blog.

6

Leigh Anne says:

March 18, 2011 at 2:14 pm

I have several stir fry recipes on the blog but they all have meat in them but you could just leave the meat out, add additional veges and use the sauce. Check out these:
Here’s one with a little kick:
http://www.yourhomebasedmom.com/general-tsos-chicken-green-beans/
This is my favorite:
http://www.yourhomebasedmom.com/mongolian-beef/

7

Wendy says:

March 18, 2011 at 7:57 pm

Both of these recipes look heavenly! Can’t wait to try them out!
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