Colorful Rosemary Rice Recipes

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ROSEMARY RICE



Rosemary Rice image

This tender, full-flavored rice makes a lovely side for a wide variety of main dishes, says Suzanne McKinley of Lyons, Georgia. It's also an easy recipe to double for company or extra guests.

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 2 servings.

Number Of Ingredients 9

1 cup water
1/2 cup uncooked long grain rice
1-1/2 teaspoons chopped green onions
1 teaspoon reduced-sodium beef bouillon granules
1/2 teaspoon minced fresh rosemary or 1/8 teaspoon dried rosemary, crushed
1/2 teaspoon butter
1/4 teaspoon dried marjoram
1/4 teaspoon dried thyme
1/8 teaspoon salt

Steps:

  • In a small saucepan, combine all ingredients. Bring to a boil. Reduce heat; cover and simmer for 15-18 minutes or until liquid is absorbed and rice is tender. , Remove from the heat; let stand for 5 minutes. Fluff with a fork before serving.

Nutrition Facts : Calories 184 calories, Fat 1g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 314mg sodium, Carbohydrate 38g carbohydrate (1g sugars, Fiber 1g fiber), Protein 4g protein.

QUICK ROSEMARY RICE



Quick Rosemary Rice image

In Minneapolis, Minnesota, Mary Ann Kosmas cooks up this light and lemony rice dish flecked with pretty carrot shreds. "I have an herb garden, so I prepare this with fresh rosemary in summer," she jots. "The aroma is heavenly."

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 6-8 servings.

Number Of Ingredients 8

2 cups chicken broth
1 cup uncooked long grain rice
1 medium onion, chopped
1 small carrot, shredded
1/2 to 1 teaspoon grated lemon zest
2 garlic cloves, minced
1 teaspoon dried rosemary, crushed
1/2 teaspoon salt

Steps:

  • Combine the all ingredients in a medium saucepan. Bring to a boil. Reduce heat; cover and simmer for 20 minutes or until liquid is absorbed.

Nutrition Facts :

ROSEMARY RICE



Rosemary Rice image

This is a quick and easy rice recipe that gets flavor from the herbs rather than butter. This recipe comes from Light and Tasty.

Provided by MsBindy

Categories     White Rice

Time 25m

Yield 4 serving(s)

Number Of Ingredients 8

1/4 cup onion, chopped
1 garlic clove, minced
1 tablespoon olive oil
2 cups vegetable broth
1 cup long grain rice, uncooked
1 tablespoon fresh rosemary, minced or 1 teaspoon dried rosemary, crushed
1/4 teaspoon pepper
1/4 cup parmesan cheese, shredded

Steps:

  • In a saucepan, saute the onion and garlic in oil until tender.
  • Add broth; stir in the rice, rosemary and pepper.
  • Bring to a boil; reduce heat; cover and simmer for 15-18 minutes or until rice is tender.
  • Remove from heat and stir in Parmesan.

COLORFUL RICE - SEMI-HOMEMAKER RECIPE



Colorful Rice - Semi-Homemaker Recipe image

Provided by Food Network

Categories     side-dish

Time 40m

Yield 4 servings

Number Of Ingredients 11

2 1/2 cups low-sodium chicken stock or broth
1 (6-ounce) package wild rice
Olive oil cooking spray
1 teaspoon fresh chopped garlic or crushed garlic from jar
1/2 cup yellow onion, diced
1/2 cup diced celery
1/2 (8-ounce) package sliced white mushrooms, chopped
1/2 cup dried cranberries, optional
1/2 cup chopped pecans, optional
1 (8-ounce) can sliced water chestnuts, drained
1/2 orange, zested

Steps:

  • In a large sauce pot bring the chicken stock to a boil over medium heat. Add rice, cover, turn the heat down to low and cook for 20 minutes or until rice has absorbed all the liquid and is tender.
  • Heat a large skillet over medium heat and spray with olive oil cooking spray. Add the garlic, onions, celery and mushrooms and saute until tender about 5 to 7 minutes.
  • Add rice, cranberries, pecans, water chestnuts and orange zest. Mix to combine and cook until all ingredients are heated through. Transfer to a serving bowl and serve.

ROSEMARY RICE



Rosemary Rice image

This quick rice dish is a favorite with my family. It's low in fat because it gets it's flavor from herbs, not butter. -Connie Regalado of El Paso, Texas

Provided by Allrecipes Member

Time 25m

Yield 4

Number Of Ingredients 9

¼ cup chopped onion
1 garlic clove, minced
1 tablespoon olive oil
1 (14.5 ounce) can reduced sodium chicken broth or vegetable broth
¼ cup water
1 cup uncooked long grain rice
1 tablespoon minced fresh rosemary
¼ teaspoon pepper
¼ cup shredded Parmesan cheese

Steps:

  • In a saucepan, saute onion and garlic in oil until tender. Add broth and water. Stir in the rice, rosemary and pepper. Bring to a boil. Reduce heat; cover and simmer for 15-18 minutes or until rice is tender. Remove from the heat; stir in Parmesan cheese.

Nutrition Facts : Calories 234.7 calories, Carbohydrate 38.9 g, Cholesterol 6.1 mg, Fat 5.3 g, Fiber 0.9 g, Protein 6.8 g, SaturatedFat 1.6 g, Sodium 127.7 mg, Sugar 0.9 g

RICE WITH ROSEMARY



Rice With Rosemary image

Provided by Elaine Louie

Categories     easy, quick, side dish

Time 25m

Yield 6 servings

Number Of Ingredients 6

1 bay leaf
1 tablespoon dried rosemary
2 cups converted rice
1 small beef bouillon cube
1 tablespoon vegetable or olive oil
Salt to taste

Steps:

  • In a medium saucepan combine two cups of water, the bay leaf and rosemary and bring to a boil. Add rice, bouillon cube, oil and salt. Return to a boil and reduce heat to low. Simmer, covered, for 10 minutes.
  • Stir rice with a fork. Simmer, covered, for another 10 minutes or until liquid is absorbed.

Nutrition Facts : @context http, Calories 257, UnsaturatedFat 2 grams, Carbohydrate 52 grams, Fat 3 grams, Fiber 0 grams, Protein 4 grams, SaturatedFat 0 grams, Sodium 159 milligrams, Sugar 0 grams

ELSWET'S ROSEMARY RICE



Elswet's Rosemary Rice image

This is the perfect side dish for roast chicken, shrimp scampi, or a nice roast (it works so well with pork AND beef!). If used with beef, substitute the chicken broth/bulion cubes for beef flavored ones, and pork bulion for pork. Also, if you don't have the 16-oz can of chicken broth on hand, you can substitute or 2 cups hot water with 6 (flavored to match the meat you're serving) bulion cubes melted within.

Provided by Pagan

Categories     White Rice

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 11

2 teaspoons virgin olive oil
1 teaspoon ground rosemary
1 1/2 cups white rice
1 (16 ounce) can chicken broth
1/2 cup minced green onion
1 tablespoon dried parsley flakes
2 garlic cloves, minced
1/2 teaspoon gumbo file or 6 sassafras leaves
1/2 teaspoon ground red pepper
1 tablespoon white wine vinegar
1/4 teaspoon salt

Steps:

  • Heat the oil over medium high heat in a medium-sized sauce pan that has a lid.
  • Add the rosemary, garlic, and red pepper.
  • Then cook the green onions and parsley until soft- 2-3 minutes.
  • Add rice, and salt, and cook, stirring constantly for 30 seconds.
  • Pour in the chicken broth and let rice cook on low heat until liquid is absorbed- 15-17 minutes.
  • Add one cup of HOT water, add the gumbo filé [or sassafras leaves] and continue to cook until rice is done.
  • Remove from heat and let sit for 5 minutes.
  • Stir in vinegar and serve hot.

Nutrition Facts : Calories 305.2, Fat 3.5, SaturatedFat 0.6, Sodium 527.8, Carbohydrate 59.1, Fiber 2.6, Sugar 0.7, Protein 7.7

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