Tedder

Herbed Rice

Herbed Rice, from Miss Daisy Celebrates Tennessee (p.148)

1 cup chopped onion
3 tablespoons butter, melted
1 cup uncooked rice
3 cups chicken broth, fresh cooked or canned
1 teaspoon basil
3/4 teaspoon sage
1/4 teaspoon thyme
1/4 teaspoon curry powder

Assemble all ingredients and utensils. In a saucepan, sauté onion in melted butter until clear. Add rice and stir for several minutes. Add broth and seasonings. Bring to a boil, cover and cook over low heat for 30 minutes or until all the broth is absorbed and rice is cooked.

Tip: To release the flavor of dried herbs, crush them gently before using.

Yields 6 servings

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About the Author

Miss Daisy King is the author of 14 cookbooks, delegate to two presidents, a food consultant, public speaker, frequent guest on Channel 5’s Talk of the Town for decades and award-winning caterer. Like her Facebook page here

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