Rosemary Rice Recipe
- 1/4 cup chopped onion
- 1 garlic clove, minced
- 1 tablespoon olive oil
- 1 (14.5 ounce) can reduced sodium chicken broth or vegetable broth
- 1/4 cup water
- 1 cup uncooked long grain rice
- 1 tablespoon minced fresh rosemary
- 1/4 teaspoon pepper
- 1/4 cup shredded Parmesan cheese
- In a saucepan, saute onion and garlic in oil until tender. Add broth and water. Stir in the rice, rosemary and pepper. Bring to a boil. Reduce heat; cover and simmer for 15-18 minutes or until rice is tender. Remove from the heat; stir in Parmesan cheese.
