| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Rice, Rice cooker | 4 | Servings | |
INGREDIENTS
| 2 | tb | Fresh Dill; Basil Or Chives, minced |
| 2 | tb | Butter Or Olive Oil |
| 1 | c | Uncooked Rice |
| 2 | c | Chicken Broth |
| Salt; to taste |
INSTRUCTIONS
Warm dill in butter or olive oil for 1 minute. Combine dill mixture with rice and chicken broth in steaming pan; season to taste. Cover and steam until rice is done, about 20 minutes. Fluff rice with fork before serving. Variation: Mix herbs, butter, rice and water together in steaming pan instead of warming herbs in butter or olive oil first. NOTES : Fresh herbs add a delicate flavoring to steamed rice. Do not substitute dried herbs. The flavor will not be as good. Recipe by: The Ultimate Rice Cooker Cookbook by Betty L. Torre Posted to recipelu-digest Volume 01 Number 446 by James and Susan Kirkland <kirkland@gj.net> on Jan 04, 1998
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