Mediterranean Herbed Rice

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This rice side dish is excellent in the spring, when fresh herbs are so abundant and easy to find. although the recipe calls for basmati rice, i think you could use any long- or medium-grain white rice. just please adjust the cooking instructions to accommodate your rice selection (and cook the rice according to the package directions).

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Steps

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In a medium saucepan bring water to a boil.

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Stir in the bouillon.

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Add the rice and stir several times until it returns to boiling.

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Reduce the heat to low.

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Cover the pan and let it simmer over low heat for about 10 minutes or until the liquid is absorbed.

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Remove the saucepan from the heat , and let the pan stand undisturbed , covered , for 10 minutes.

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In the meantime: in a large skillet , saute the onion , celery , mushrooms and garlic in the olive oil over medium heat for 3 minutes.

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Remove the skillet from the heat.

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Add the cooked rice , fresh herbs , and rosemary.

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Season with salt and pepper , and stir just until well combined.

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Serve while still hot.

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Ingredients

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water, low-sodium instant chicken bouillon granules, basmati rice, onion, celery, button mushrooms, garlic cloves, olive oil, fresh herbs, fresh rosemary, salt, ground black pepper