Shelly's Recipe

SPRING HERB RICE

Category: Rice/Risotto

1 3/4 cups water
1 cup short-grain rice
1 cup chopped onion
1 tbsp olive oil
1 tbsp butter
1 cup sliced celery
1 cup sliced fresh mushrooms
1/4 tsp salt
1/4 tsp pepper
2 tbsp snipped fresh herbs (such as basil, oregano, parsley, thyme, verbena, and/or lemon thyme)
1 tsp snipped fresh rosemary

In a medium saucepan bring water to boiling; stir in the uncooked rice. Return to boiling; reduce heat. Simmer, covered, about 15 minutes or until the liquid is absorbed. Remove the saucepan from heat; let rice stand, covered, for 5 minutes.

Meanwhile, in a large skillet cook and stir onion in hot oil and butter over medium heat for 3 minutes. Add celery, mushrooms, salt, and pepper. Cook and stir for 1 minute more or until vegetables are tender. Remove skillet from heat. Stir in cooked rice, fresh herbs, and rosemary just until combined. Makes 6 side-dish servings.