Make in any amount needed
This is a quick and easy side dish that is more of a method than a recipe. Use any dried herbs that are compatible with the entrée. Examples are oregano, basil, parsley, thyme, sage, marjoram, garlic powder, onion powder. For some meals, you might want to add spices such as cumin. Generally speaking, use the same seasonings as are in the main dish. Although most rice cooks perfectly with a 1:2 ratio of rice to water, check the package of the product you are using in case it is very different.
- 1 part white or brown rice
- 2 parts water
- Dried herbs and/or spices of choice (see comments above)
- Butter or olive oil (optional)
- Salt and pepper to taste
Use the desired amount of long grain white rice, or choose brown rice for a nutritional boost. If desired, toast the rice in a dry skillet over medium heat before cooking to enhance the flavor. Add the herbs to the water in a saucepan and cook the rice for the appropriate amount of time according to the package directions. For a burst of flavor, add chopped fresh herbs to the finished dish.
Notes: If you add butter to the rice as it cooks, it will become stickier. For rice with more separate grains, add olive oil. However, neither is a necessity. This same cooking method can be used for other grains, such as kasha, millet or bulgur. Check the package for the ratio of water to grain because it might be different than rice.