Herb Rice

I adapted this recipe from something I found on the web. It’s an excellent side dish for a variety of meals and makes at least six servings. You can substitute other vegetables as well.

1-3/4 cups chicken stock or broth

1 cup basmati rice

1/2-3/4 cup chopped onions

1/2 cup chopped celery

3/4 cup red, yellow or green bell pepper, chopped

Two cups loosely packed fresh spinach

8 ounces mushrooms

2 garlic cloves, minced

2 tablespoons fresh herbs (basil, rosemary, thyme, tarragon).  If you don’t have any fresh use a teaspoon of the dried herb(s) of your choice.  I used fresh basil and rosemary.

salt and pepper to taste

Directions

In a medium saucepan bring chicken stock or broth to boil; stir in the rice.  When it is boiling again, reduce heat to low and cover, letting it simmer for about 10 minutes or until all liquid is absorbed.  Remove from the heat and let it stand, covered and undisturbed for 10 minutes.  in the meantime, heat the olive oil in a large skillet, sautéing the onion, celery and peppers for about 3-4 minutes, or until vegetables are tender.  Add mushrooms and stir briskly for several minutes until they are brown.  Add the spinach and wilt, stirring constantly.  Add the herbs and season with salt and pepper.  Combine the vegetable mixture with the rice, adding a touch more chicken broth or stock to heat it through, if necessary.  Serve hot to accompany your main dish.