3c. Brown Rice
2 1/2 c. Chicken Broth
1/2 c. diced onions
1 tbsp. olive oil
2 tbsp. chopped fresh parsley
1 tbsp. chopped fresh thyme.
Heat oil in a large pot over meduim heat. Add onions and cook until tender. Add rice and cook until lightly browned. Pour chicken broth into pan, cover and simmer for 5 minutes. Stir rice mixture, cover and let stand for 5 more minutes. Fluff with a fork. Stir in the fresh herbs.
Make 6 servings
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