Save on Pinterest

Quick Rosemary Rice

In Minneapolis, Minnesota, Mary Ann Kosmas cooks up this light and lemony rice dish flecked with pretty carrot shreds. "I have an herb garden, so I prepare this with fresh rosemary in summer," she jots. "The aroma is heavenly."
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    6-8 servings

Ingredients

  • 2 cups chicken broth
  • 1 cup uncooked long grain rice
  • 1 medium onion, chopped
  • 1 small carrot, shredded
  • 1/2 to 1 teaspoon grated lemon zest
  • 2 garlic cloves, minced
  • 1 teaspoon dried rosemary, crushed
  • 1/2 teaspoon salt

Directions

  • Combine the all ingredients in a medium saucepan. Bring to a boil. Reduce heat; cover and simmer for 20 minutes or until liquid is absorbed.

Recommended Video

Reviews

Click stars to rate
Average Rating:
  • sunflwerchick
    Dec 19, 2009

    I made this with Creamy Lemon Chicken and it was very good. I liked the carrots in it, I'm always looking for recipes to "hide" veggies in for my 3 children.