One of the most disappointing discoveries after going gluten free was that almost all flavored rice mixes contain wheat! I'm not a fan of plain rice, but with it being one of the few inexpensive grains available to us, I knew I needed to find a way to incorporate it into our meal plans. So I tweaked a recipe from one of my cookbooks and came up with this recipe which rivals, in my opinion, those little boxed mixes. You can toss all the seasonings in the water while you wait for it to boil, so it takes no more time to make than the time the rice takes to cook. Convenience food time and taste for a fraction of the cost!
1 1/2 T. chicken bouillon* (we use Better Than Bouillon)
2 tsp. dried minced onion
2 tsp. dried parsley
1 tsp. dried basil
1/4 tsp. dried thyme
1/4 tsp. garlic powder
3 c. water
1 1/2 c. long grain rice (brown would also work)
*If using low sodium bouillon, you may want to add some salt
Heat water to boiling in a medium saucepan. While water is heating, add first 6 ingredients (plus salt, if using). Add rice to boiling water and stir. Reduce heat to low. Cover and cook for 15 minutes or according to package directions if using a different kind of rice. Fluff with fork. Makes 6 servings.
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