Rosemary Rice (by Shelly)
*Rice Steamer Recipe*
- ¼ cup chopped onion
- 1 garlic clove, minced (or 1 tsp ready-minced garlic)
- 1 Tbsp olive oil
- 1 can (14 ½ ounces) reduced-sodium chicken or vegetable broth (amount may vary)
- 1 tsp dried rosemary, crushed
- ¼ tsp pepper
- ¼ cup shredded Parmesan or Asiago cheese
In a saucepan, sauté the onion and garlic in olive oil until tender. Following the rice steamer directions, measure out rice servings and pour in broth in place of water. Add sauté mixture, rosemary, and pepper to rice steamer and steam.
When rice is finished steaming, stir in cheese.