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
