Ingredients
* 1-3/4 cups water
* 1 cup short-grain rice
* 1 cup chopped onion
* 1 tablespoon olive oil
* 1 tablespoon butter or margarine
* 1 cup sliced celery
* 1 cup sliced fresh mushrooms
* 1/2 teaspoon salt
* 1/4 teaspoon pepper
* 2 tablespoons snipped fresh herbs (such as basil, oregano, parsley, thyme, verbena, and/or lemon
thyme)
* 1 teaspoon snipped fresh rosemary
Directions
1. In a medium saucepan bring water to boiling; stir in the uncooked rice. Return to boiling; reduce
heat. Simmer, covered, about 15 minutes or until the liquid is absorbed. Remove the saucepan from heat; let rice stand,
covered, for 5 minutes.
2. Meanwhile, in a large skillet cook and stir onion in hot oil and butter or margarine over medium heat for 3 minutes. Add
celery, mushrooms, salt, and pepper. Cook and stir for 1 minute more or until vegetables are tender. Remove skillet from
heat. Stir in cooked rice, fresh herbs, and rosemary just until combined. Makes 6 side-dish servings.
