Delightfully herbed, this rice pairs well with chicken, fish, or even a light curry.
1 tbsp Pink Lady Tea, or tea of your choice
1 tbsp unsalted butter
1 1⁄2 cups long grain rice
Sea Salt, to taste
Black Pepper, to taste
- Preheat oven to 350° F (175° C).
- Steep Tea in Bouillon.
- Set Multipurpose Pot - 8 cup over medium heat and melt butter. Add rice, stir, and cook for approximately 1 minute. Add Rosemary Garlic Seasoning and Toasted Onion, and cook for a further 2 minutes. Stir in tea bouillon and bring to a boil. Stir well, cover, and bake in oven until liquid is absorbed and rice is soft, 20–30 minutes.
- Fluff with a fork, season with Sea Salt and Black Pepper, and serve warm.