Title: Herbed Rice
Categories: Entree Mexican
Yield: 4 Servings
| 2 | tb | Light vegetable oil |
| 2 | | Onions, chopped |
| 2 | | Cloves garlic, chopped |
| 1 | c | Uncooked brown rice |
| 2 1/2 | c | Water |
| 2 | ts | Dill weed |
| 1/2 | ts | Thyme |
| 1/2 | ts | Salt |
| 1/2 | ts | Black pepper |
| 1 | tb | Butter |
In a medium size pot, heat the oil. Add onions, garlic, and rice, and
saute for 5 min. stirring frequently. Add the water, herbs, salt, pepper
and butter. Stir til it is all mixed together. Bring to a boil, then
reduce heat and simmer, covered for about 40 minutes, or until the water is
absorbed. Check after 30 min. if there is a lot of water left, remove the
cover and finish the cooking. Let the cooked rice stand in the pot,
covered for 15 minutes. ~--