Recipe: Spring Herb Rice (with onion, celery, and mushrooms)

SPRING HERB RICE

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

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.

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.

Servings: 6
Source: Better Homes and Gardens magazine