Special Herb Rice

Today’s recipe comes from Martha Randall, a Home Economist for the Ralph’s grocery store chain in California during the 60s and 70s. Ms Randall wrote some cookbooks while employed by Ralph’s and you can find some of them on eBay. Of course in this recipe it specifically calls for Ralph’s branded items and while the grocery chain still exists, you can use whatever brand you have on hand. If you use bouillon powder instead of cubes, you can use 3 teaspoons in their place.

Special Herb Rice

(Delicious with Chicken Dishes)

3 tablespoons Ralphs butter or margarine

1 cup chopped onion

1 cup uncooked white rice

1/2 teaspoon marjoram

1/2 teaspoon summer savory

1 teaspoon rosemary

1/2 teaspoon Ralphs salt

3 chicken bouillon cubes

2 cups water

Melt the butter or margarine in a 2-quart sauce pan. Add the onion and rice and cook until the onion turns yellow and the rice begins to brown. Add the marjoram, summer savory, rosemary, salt, chicken bouillon cubes and water. Bring to a vigorous boil. Stir to dissolve the bouillon cubes. Our the heat as low as possible. Cover with a lid and leave over this low heat 14 minutes. Remove the sauce pan from the heat but leave the lid on 10 minutes, or until ready to serve. Makes 6 servings.

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