Rice sauteed with herbs is a delightful rice dish. Herbed rice sautéed with herbs is not just your typical, boring rice dish. This flavorful side dish is the perfect complement to any meal, whether it’s grilled chicken, fish or even tofu. The herbs add a burst of freshness and depth to the rice, making each bite a taste sensation. Plus, it’s super easy to make!
To make this delicious dish, start by sautéing your favorite herbs in a little bit of olive oil. We love using fresh rosemary, thyme, and oregano, but feel free to experiment with your own herb combinations. Once the herbs are fragrant, add in your rice and cook it until it’s tender and fluffy. The result is a delicious, herb-infused rice that will make your taste buds sing. Trust us, you’ll never want plain rice again. So, next time you’re looking for a side dish that’s both easy and packed with flavor, give rice sautéed with herbs a try. It’s the perfect way to elevate any meal and impress your guests. Plus, it’s a great way to use up any leftover herbs you have in your fridge. So go ahead, get sautéing and enjoy the deliciousness!
Prep Time: 30 mins
Cook Time: 30 mins
Total Time: 1 hr
Course: Rice Dishes
Cuisine: Fusion
Servings: 10
Ingredients
- 1 1/3 cup rice
- 3 leaves chadon beni chopped
- 2 cloves garlic crushed and chopped
- 1 stalk celery finely chopped
- 1 big leaf thyme finely chopped
- 1 leaf chadon beni finely chopped
- 1 sprig parsley finely chopped
- 2 1/2 tbsp. chive chopped
- 2 tbsp. oil or butter
- 1/2 tsp. salt
Instructions
- Boil the rice, drain and set aside. Heat the oil or butter in a deep pot. Saute the onions and garlic.
- Add the celery stalks and saute for a minute. Add the rest of the ingredients and allow to cook for another minute.
- Add the cooked rice and salt, lower the fire and mix well. Remove and allow to cool.
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Recipe © Simply Trini Cooking. All rights reserved.
Herbed Rice
Ingredients
- 1 1/3 cup rice
- 3 leaves chadon beni chopped
- 2 cloves garlic crushed and chopped
- 1 stalk celery finely chopped
- 1 big leaf thyme finely chopped
- 1 leaf chadon beni finely chopped
- 1 sprig parsley finely chopped
- 2 1/2 tbsp. chive chopped
- 2 tbsp. oil or butter
- 1/2 tsp. salt
Instructions
- Boil the rice, drain and set aside. Heat the oil or butter in a deep pot. Saute the onions and garlic.
- Add the celery stalks and saute for a minute. Add the rest of the ingredients and allow to cook for another minute.
- Add the cooked rice and salt, lower the fire and mix well. Remove and allow to cool.
