This special rice partners wonderfully 
with most any seafood, meat, 
or poultry entree...
Yields: (Appx. 2 cups) | Servings: (4 = ½ cup ea.)
Prep: 10 Mins. |
Steam: 20 Mins.

Posted by Sandra 


1 tablespoon unsalted butter
2 teaspoons light olive oil
1 cup basmati rice
1 clove of garlic, minced
2 cups low-sodium chicken stock
½ teaspoon organic dried basil
½ teaspoon  organic minced onion
½ teaspoon organic dried rosemary
½ teaspoon dried savory
½ teaspoon sea salt
¼ teaspoon freshly ground pepper


In a medium heavy-bottom saucepan, heat the butter with the olive oil over medium-high heat.  Add the basmati rice, and saute while stirring constantly for 3 minutes (this prevents the basmati rice from sticking together when steamed and adds a nutty flavor).  Add the garlic and saute for 30 seconds.  Add the chicken stock, basil, minced onion, rosemary, savory, sea salt, and pepper; mixing to combine. Bring to a boil; cover, and reduce heat to low to simmer for 20 minutes, until rice is tender (no peeking ;). Fluff with a fork, and serve. – Enjoy!


Tips:  If using “salted” butter and “non-” low-sodium chicken broth, please omit the sea salt.  Also, visit Red Onion Organic Spice and Tea for a few of the spices I incorporate.

1 comment:

sandra said...

After creating this recipe today, it's going to be hard to go back to plain steamed rice, which is not a bad thing ;)


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