Herbed Rice

Weeknight dinners are hectic.  There's always kids underfoot, phones ringing, trying to get stuff cooked and on the table as quickly as possible.  This is one of our favorite side dishes to have.  Minimal prep, just a little bit of attention, and then it cooks on its own. Easy to time to have done when everything else is ready.  This is best with fresh herbs, but we use dried herbs on a regular basis and it's still great!

Sorry no picture. D got a hold of my digital camera the other night and dropped it, so it's toast. 

Herbed Rice

• 4 tablespoons butter
• 1/2 cup onion, minced (about 1/2 medium onion)
• 2 cups instant rice
• 2 cups chicken broth
• 2 tablespoons fresh parsley, chopped (1 tablespoon dried)
• 2 tablespoons fresh basil, chopped ( 1 teaspoon dried)
• 1 teaspoon thyme (fresh or dried)
• 1 teaspoon oregano (fresh or dried)
• 1/2 teaspoon dried rosemary, crushed

Melt butter in saute pan (make sure pan has a tight fitting lid)over medium heat.  Add onion and cook until softened and translucent (about 2-3 minutes), stirring occasionally.  Add rice and cook for another minute before adding broth and herbs. Cover with lid, turn off heat.  After 7  minutes, fluff with fork and serve.