A mom of four, wife, blogger, homebased business owner. Leigh Anne loves to spend time in the kitchen creating yummy treats for her family and friends. She also uses her vision, creativity, and time management skills to inspire women to create the life they want.

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Herbed Rice

I am a non-potato eating woman married to a man from Idaho.  Believe it or not!

As a result, we eat a lot of rice at our house.  I love rice and have discovered lots of fun and flavorful ways to prepare it so it never gets boring.

Today’s recipe is for an lemon herb rice that I have fixed with chicken, pork, and beef and it is wonderful with all of them.

It is also a fun recipe to play with and change up the herbs depending on what you have in your spice drawer or herb garden.

You can use fresh herbs or dry herb.  A rule of thumb is to use 3 times as much fresh herb as you would use of a dried herb.  So if the recipe calls for 1 tsp dried parsley, use 3 tsp. fresh.

When substituting, you’ll often be more successful substituting fresh herbs for dried herbs, rather than the other way around. For example, think potato salad with fresh vs. dried parsley!

So have fun playing around with the recipe and changing up your herb combinations.  I have used rosemary, basil, thyme, dill and parsley.  The last time I made it I left the rosemary out because it was pouring down rain and I didn’t want to go out to the herb garden so I just dried basil, thyme and parsley.  I use less dill if I am putting it in because I don’t care for a strong dill flavor.

Herbed Rice

Printable Recipe

1/4 C fresh lemon juice

3 C chicken broth

1 tsp dried onion or 1/4 C finely chopped onion

1 tsp salt

black pepper, a few shakes

1 tsp garlic, minced

1 1/2 c. basmati or jasmine rice

Your choice of 3-4 of the following dried herbs:  1/2 – 3/4 tsp of each of rosemary, basil, thyme, dill (use less dill), oregano, or parsley.  If using fresh herbs use 3 times as much.  If you are using fresh basil be sure and chop it it up fine or else it doesn’t look too pretty in the rice.  I would suggest choosing no more than 3-4 herbs so your flavor doesn’t get totally out of control.  My favorite combination is basil, thyme and parsley.

In a pan over medium heat melt butter and add in onion as well as salt and pepper.  Stir until onion is soft.  Add in garlic and cook for one minute more.  Add in chicken broth and lemon juice and herb combination along with the rice.  Stir until mixed together.  Bring to a boil and cover and reduce heat.  Cook covered for about 20 minutes or until rice is tender.


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Comments (6)

  1. Pingback: Herbed Rice

  2. Jackie 05/06/2011 at 9:20 am

    Hi Anne

    Have you made this dish with either fresh or dried herbs. If so, which would have a better flavor. fresh or dried herbs.

  3. my3littlebirds 03/18/2011 at 2:50 pm

    Thank you for this recipe. We are big rice eaters and I’m always looking for ways to doctor it up! I may have to add a link to this on my blog…I’ll let you know!

  4. Leigh Anne Wilkes 03/18/2011 at 2:47 pm

    Mollie – just a small typo on my part!! It is 1 1/2 Cups of rice. I used basmati rice but any long grain will do. Will get that changed in the recipe asap!!!

  5. Mollie 03/18/2011 at 2:42 pm

    Sounds yummy! I’m always looking for good rice recipes and this one is so versatile. How much rice do you use in this recipe? I’m assuming 1C but want to be sure. 🙂