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Herb Rice

Herb Rice
1 vote, 4.00 avg. rating (79% score)
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Yield: 6 to 8 servings

This lovely rice pilaf makes a delicious accompaniment to chicken.


  • 2 cups uncooked long-grain white rice
  • 2 teaspoons salt
  • 4 chicken bouillon cubes
  • 4 cups water
  • 1 teaspoon dried marjoram
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1/4 teaspoon dried basil
  • 1/4 cup (1/2 stick) butter or margarine


In a large heavy saucepan, combine all the ingredients. Bring to a boil, reduce the heat, cover, and cook over low heat for about 15 minutes or until the rice is tender and all the liquid has been absorbed. Fluff with a fork.
Updated Thursday, May 23rd, 2002

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One Response to Herb Rice

  1. Anonymous May 30, 2006 at 5:02 am #

    I used chicken broth instead of the water and bouillon cubes to reduce the sodium a little. It worked very well and my son had three helpings.

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