| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 1 | Servings | |||
INGREDIENTS
| 1 | tb | Unsalted butter |
| 2 | tb | Olive oil |
| 3 | Onions; (sweet, if possible), diced 1/2" or smaller | |
| 1 | pn | Rosemary |
| 1 | pn | Thyme |
| 1 | pn | Sage |
| 5 | c | Water; (you may need more) |
| 2 | c | Brown rice |
| 2 | ts | Salt |
| 1/2 | ts | Black pepper |
INSTRUCTIONS
Heat butter and oil in a large sauce pan. Add onion and saute until wilted. Add the herbs and the rice and mix well to distribute flavors. Add water, salt and pepper and bring to a boil, stirring. Reduce heat, cover and continue cooking over very low heat for about 45 minutes. Check the moisture about halfway through in case you need to add a little more water. The rice is ready when tender yet a little chewy. Posted to TNT Recipes Digest, Vol 01, Nr 939 by Heather Hamilton <cyberian@pacbell.net> on Jan 14, 1998
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