Sunday, November 22, 2009
Basmati Rice with Sweet Onions and Herbs
Makes 6 servings
1 1/2 cups basmati rice
2 tablespoons margarine
2 cups chopped Vidalia onions
2 1/2 cups water
1 1/2 teaspoons salt
3 tablespoons finely chopped fresh parsley
1 teaspoon dried tarragon
Add 1 cup brown basmati rice to 2 1/2 cups of vegetable broth.
Cook until done. I cooked for 40 minutes. Follow directions on bag or box.
Melt margarine in large saucepan over medium-high heat.
Add onions; sauté until translucent, about 5 minutes.
Add cooked rice. Stir in herbs. Season with pepper and salt, if desired.
Transfer to bowl and serve.
Eat and enjoy.