| 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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