This quick rice dish is a favorite with my family. It's low in fat because it gets it's flavor from herbs, not butter. -Connie Regalado of El Paso, Texas

Allrecipes Member

Recipe Summary test

prep:
5 mins
cook:
20 mins
total:
25 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Tips

Nutritional Analysis: 3/4 cup equals 250 calories, 5 g fat (1 g saturated fat), 4 mg cholesterol, 367 mg sodium, 42 g carbohydrate, 1 g fiber, 7 g protein. Diabetic Exchange: 3 starch.

Nutrition Facts

235 calories; protein 6.8g; carbohydrates 38.9g; fat 5.3g; cholesterol 6.1mg; sodium 127.7mg. Full Nutrition
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Reviews (45)

Rating: 4 stars
03/20/2008
The first couple of bites were DELICIOUS but by the end the rosemary was too overpowering...next time I'll halve the rosemary. Read More
(14)
Rating: 5 stars
05/07/2007
We thought this was a good recipe. I had some left over rice and added it to the rest of the ingredients after I had sauteed the onion, garlic, and fresh chopped rosemary in the olive oil. I then added the cheese and gave it a stir. Was wonderful. You all need a fresh rosemary plant outside your door. It is really good in many dishes and is pretty growing. I keep mine in a pot close to the house at the back door in the shade. It stays there in the winter as well. We live in Tennessee. Read More
(10)
Rating: 5 stars
09/19/2011
This was just excellent even tho' I notice as I write this that I forgot the Parmesan cheese! Hubs was probably grateful for that and to be honest, I don't know that I necessarily would have enjoyed this any more with the cheese. I really loved the clean, fresh flavors of the garlic and fresh rosemary and the chicken broth, of course, gives the otherwise bland rice a nice richness. This has a pleasant subtleness that was just what I was after to support our grilled shrimp. Read More
(10)
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Rating: 3 stars
12/11/2006
My husband thought this was a nice change from plain rice but I couldn't even finish one helping of it. There is too much rosemary in this dish to have a balanced flavor. I doubt I will ever make it again. Read More
(10)
Rating: 5 stars
12/17/2010
I think I love rosemary. Until now I was unsure but even though I had to used dried it is fantastic. Since I used dried I used one third measurement than the fresh. I crushed half between my fingers and put it in when sauteing the onion and the rest as the recipe fallows. The rosemary did not over power it at all it was light and airy and perfect. Read More
(8)
Rating: 5 stars
07/26/2010
I used Trader Joe's basmati brown rice and only used 2 tsp. of fresh rosemary. Those were the only changes I made. Using the basmati, I did have to increase the broth a bit and cook it for a little longer. We all enjoyed this rice, there were no leftovers. Read More
(6)
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Rating: 4 stars
04/12/2011
Made exactly as written except for dried rosemary instead of fresh (1/2T.) It was delicious. The perfect side dish with our baked salmon. Read More
(4)
Rating: 5 stars
10/30/2011
This is fantastic and pairs up nicely with just about anything. Read More
(4)
Rating: 5 stars
12/10/2011
an easy and delicious side for any meal. tarragon can be a good sub for the rosemary Read More
(4)