I love having rice as a side dish option with meals. When I was first married and just beginning my cooking journey, I loved the boxed rice mixes that already had everything needed to make a fast, tasty side.
Over time, however, I was less enthusiastic about the amount of salt in those boxes and I didn’t buy them as often.
Since then, I’ve been looking for great rice recipes to make on my own. This one is a winner - bursting with flavor and made with whole grain rice, as well! The only downside is that the cooking time is significantly longer than the packaged rice, but I find the trade off worth it.
In this recipe, I use dried herbs and spices. Fresh counterparts of all (garlic, onion, herbs) could definitely be used, but I prefer the ease and flavor punch that the dried herbs lend to this particular recipe.
Look below for more rice recipes:
- Herby Garlic Rice from Amy's Cooking Adventures
- Mexican Rice from Mayuri's Jikoni
- Pineapple Rice Salad from A Day in the Life on the Farm
- Quick Mushroom and Onion Rice from Palatable Pastime
- Stir-Fried Brown Rice with Vegetables and Ginger from Karen's Kitchen Stories
- Varicha Tandalacha Sheera/ Bhagar Sheera from Sneha's Recipe
-I used brown rice in this recipe, with its longer cook time. White rice is also delicious. To use white rice, adjust broth water and cook time as needed per rice package instructions.
-Use any broth you have on hand in this recipe. I used beef broth since I had an open container in my refrigerator. Use chicken or vegetable stock as preferred. If you don’t have broth, water works too, just add a teaspoon of salt or a bouillon cube with the herbs.
Herby Garlic Rice
Adapted from Yellow Bliss Road
2 tablespoons butter
1 ½ teaspoons dried minced garlic
1 ½ teaspoons dried minced onion
1 ½ cups brown rice
3 cups broth (see note)
1 teaspoon dried parsley
1 teaspoon dried thyme
1 teaspoon dried oregano
½ teaspoon paprika
Melt the butter in a medium saucepan of medium heat. Add the minced onion, minced garlic, and rice and cook for a minute. Add the broth, herbs, and spices.
Bring to a simmer. Cover and simmer for 35-40 minutes or until rice is soft and liquid is absorbed. Fluff and serve.