I’ve been making this recipe for over a decade and it remains universally popular. It’s great with chicken or fish. Sometimes my kids pour spaghetti sauce over it and eat it like that for a snack. Leftovers are delicious fried with a scrambled egg.
Buttery Garlic Seasoned Rice
- 2 tablespoons dairy-free margarine or butter flavored shortening
- 1 cup long grain white rice
- 1-1/2 teaspoons chicken broth powder or 1-1/2 bouillon cubes
- 1 teaspoon onion powder
- 1/2 teaspoon garlic powder
- Pinch turmeric, for color, optional
- 1 teaspoon dry parsley
- 2 cups water
Get out a one-quart saucepan with a good fitting lid. Melt the margarine in the pot over medium-high heat. Add the rice. Fry it up for a couple of minutes, or until the rice is toasty and opaque. Add all of the remaining ingredients. Bring the pot to a full, rolling boil. Reduce the heat to low. Plop on the lid and allow it to cook for 20 minutes, or until the rice is tender. Serve hot.
Makes 4 servings.
Per Serving: 226 Calories; 6g Fat (24.7% calories from fat); 4g Protein; 38g Carbohydrate; 1g Dietary Fiber; trace Cholesterol; 213mg Sodium.
Exchanges: 2-1/2 Grain(Starch); 1 Fat.
To Use Brown Rice: Replace the white rice with an equal amount of brown rice. Proceed as directed. The rice will need to cook for 45 minutes instead of 20.