Delightfully herbed, this rice pairs well with chicken, fish, or even a light curry.
Ingredients
1 tbsp Pink Lady Tea, or tea of your choice
3 cups Nourish Broth or Vegetable Broth, heated
1 1⁄2 tsp Nourish Broth Mix
1 cup boiling water
1 1⁄2 tsp Vegetable Broth Mix
1 cup boiling water
1 tbsp unsalted butter
1 1⁄2 cups long grain rice
1 tbsp Rosemary Garlic Seasoning
2 tbsp Toasted Onion
Sea Salt, to taste
Black Pepper, to taste
Preparation
Preheat oven to 350° F (175° C).
Steep Tea in Bouillon.
Set Multipurpose Pot - 8 cup over medium heat and melt butter. Add rice, stir, and cook for approximately 1 minute. Add Rosemary Garlic Seasoning and Toasted Onion, and cook for a further 2 minutes. Stir in tea bouillon and bring to a boil. Stir well, cover, and bake in oven until liquid is absorbed and rice is soft, 20–30 minutes.
Fluff with a fork, season with Sea Salt and Black Pepper, and serve warm.
Nutritional Information
Per serving: Calories 220, Fat 2.5 g (Saturated 1.5 g, 0 0 g), Cholesterol 5 mg, Sodium 45 mg, Carbohydrate 43 g (Fiber 1 g, Sugars 1 g), Protein 5 g.
Tips
Top with chopped green onion and dried cranberries for that extra colour and flavour punch.
Tips
Top with chopped green onion and dried cranberries for that extra colour and flavour punch.