Elevate rice experience by adding herbs and spices. I made several versions of herbed rice but this one goes particularly well with the baked chicken that I served it with.
Ingredients
- 5 to 6 c. of cold rice (yes, leftovers!)
2 to 3 tbsps. of olive oil
about 6 sprigs of fresh rosemary
2 tbsps. of toasted garlic bits
salt, to taste
Instructions
- Stir the rice to separate the grains.
Strip the rosemary leaves off the stalks. Discard the stalks. Roughly chop the leaves.
Heat the olive oil in a frying pan. Keep the heat low at this point. Add the chopped rosemary leaves and allow to infuse gently for about two minutes (needs occasional stirring).
Turn up the heat, add the rice and garlic, and sprinkle with salt. Cook, stirring, just until the rice is heated through.
Cooking time (duration): 10 minutes
Number of servings (yield): 4 to 6
Meal type: lunch / supper
Hi Ms. Connie, I’ve read something in the blog that you are growing your own herbs. Can you please advise me where to get the “seeds” or “roots” to start with? And would it be alright if I just plant them in a pot and not directly on the ground? TIA!
http://casaveneracion.com/where-to-buy-potted-herbs/