Rice Pilaf 2
- 1 ½ cup(s) long-grain rice
- 3 cup(s) water
- 1 chicken bouillon cube
- 1 teaspoon(s) Salt
- 1/3 cup(s) butter or margarine
- ¼ teaspoon(s) crushed leaf rosemary
In a large saucepan, combine rice, water, salt, butter, bouillon, and rosemary. Bring to a boil; reduce heat. Cover and simmer 15 minutes. Let stand 5 minutes. Stir in mushrooms; let stand 2 to 3 minutes to heat through. Fluff with a fork and serve. Or put all ingredients in Rice cooker. Turn on ...