Rosemary Rice
photo by Boomette
- Ready In:
- 25mins
- Ingredients:
- 8
- Serves:
-
4
ingredients
- 1⁄4 cup onion, chopped
- 1 garlic clove, minced
- 1 tablespoon olive oil
- 2 cups vegetable broth
- 1 cup long grain rice, uncooked
- 1 tablespoon fresh rosemary, minced or 1 teaspoon dried rosemary, crushed
- 1⁄4 teaspoon pepper
- 1⁄4 cup parmesan cheese, shredded
directions
- In a saucepan, saute the onion and garlic in oil until tender.
- Add broth; stir in the rice, rosemary and pepper.
- Bring to a boil; reduce heat; cover and simmer for 15-18 minutes or until rice is tender.
- Remove from heat and stir in Parmesan.
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Reviews
-
We really liked this! I used arborio rice in order to use it up (everything is in preparation for the move!). We only used 3/4 of a cup because it was all we had but we liked how the arborio rice produced a bit of its own sauce. Used rosemary from my herb garden and left off the cheese which we thought worked just fine!
-
Shallots replaced onion and the rosemary was sauteed along with the shallots and garlic. Fresh rosemary from the garden. Went very well with simple chicken breast and roasted asparagus. Oh, converted rice instead of long grain-I liked that converted rice grains don't stick together and it worked out better in this recipe. Reviewed Herb of the Month: Rosemary in French Forum.
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Tweaks
-
Shallots replaced onion and the rosemary was sauteed along with the shallots and garlic. Fresh rosemary from the garden. Went very well with simple chicken breast and roasted asparagus. Oh, converted rice instead of long grain-I liked that converted rice grains don't stick together and it worked out better in this recipe. Reviewed Herb of the Month: Rosemary in French Forum.
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