Herb Rice

My easy Herb Rice recipe gives plain white rice a budget taste upgrade using pantry staple dried herbs and spices. Say no to boring white rice!

Course Side

Cuisine International

Total Time 35

Servings

Calories 234kcal

Add stock, rice and dry herbs to a pot, stir to combine and bring to the boil.
2 cups chicken stock, 1 cup basmati rice, ½ teaspoon dried oregano, ½ teaspoon dried basil, ½ teaspoon dried thyme, ¼ teaspoon garlic powder, ¼ teaspoon onion powder, ¼ teaspoon cooking salt, ¼ teaspoon freshly ground black pepper
Once boiling, cover with a tight-fitting lid, immediately turn down the heat and cook over low heat for 15 minutes (without peeking!).
At the 15 minute mark, turn the heat off and leave to sit for a further 10 minutes (with lid still unopened).
Fluff the rice with a fork, then stir through the butter, parsley and lemon (if using these) and serve.
1 tablespoon unsalted butter, ¼ cup curly parsley leaves (firmly packed), 1 teaspoon fresh lemon juice

Trust the process and don't lift the lid on the rice - I know it's hard, but it works! Lifting the lid lets out the steam that is cooking the rice - especially in the final 10 minutes.
I recommend setting a timer for the best result.

*Please note that the amount of calories per serve is provided as a guide only, as ingredients and cooking methods can vary greatly*