Herbed Rice

Prep: 10 min., Cook: 15 min. Try fresh herbs from your local farmers market or supermarket. If fresh herbs are not available, you can substitute dried herbs. The general rule of thumb for using dried herbs in place of fresh is 1 part dried herbs to 3 to 4 parts fresh herbs.

Yield: Makes 6 servings

Ingredients

• 2  tablespoons  butter
• 2  green onions, finely chopped
• 2 1/2  cups  water
• 1/2  teaspoon  garlic powder
• 1/2  teaspoon  salt
• 3  cups  uncooked quick-cooking brown rice
• 2  tablespoons  finely chopped fresh parsley
• 1  teaspoon  chopped fresh or 1/4 tsp. dried thyme
• 1  teaspoon  chopped fresh or 1/4 tsp. dried sage
• 1/2  teaspoon  grated lemon rind (optional)

Preparation

1. Melt butter in a medium saucepan over medium-high heat. Add green onions to pan, and sauté 1 minute. Add 2 1/2 cups water, garlic powder, and salt; bring to a boil. Add brown rice; reduce heat to medium, and cook, uncovered, stirring occasionally, 10 minutes or until water is absorbed. Stir in parsley, thyme, sage, and, if desired, lemon rind.

Note: Long-grain rice may be substituted for quick-cooking brown rice. Reduce water to 2 cups, and reduce rice to 1 cup. Bring to a boil over medium-high heat. Reduce heat to low; cover and cook 20 minutes or until water is absorbed. Proceed as directed.