9705636058 bb85f5b4e7 z Secret Recipe: Rosemary Parmesan Rice

Most of my meals during the week feature rice. I either eat it plain with a bit of cinnamon and brown sugar sprinkled over the top, with a side or beans, or I scramble an egg into it. If I’m really on my A-game, I add peas or broccoli to the eggs and rice.

This has been happening for over a decade. I was in need of a change.

Enter Rosemary Parmesan Rice from The Keenan Cookbook. The Keenan’s blog was my Secret Recipe Club assignment of the month. I really like that this husband and wife team have made blogging a family hobby. I’ve been kicking around the idea of hiring a ghost-baker since my mom made cake mix cookies and I posted them on the blog. That or a ghost-dish washer…

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I passed over what I imagine is a very delicious apple banana bread and cookies and cream Oreo fudge brownies when I chose this recipe. The fact that I passed up those two recipes should speak volumes about the need for a change I spoke of earlier. It was a good choice.

This rosemary Parmesan rice recipe is easy to prepare and makes for a great weeknight side dish with all of the flavor but only half of the effort of risotto. I enjoyed it as my main dish, although I imagine it will go well as a side to nearly any entree or make for a great stuffing for baked peppers. Enjoy!

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Secret Recipe: Rosemary Parmesan Rice
Serves: 4
  • 1 tablespoon olive oil
  • ¼ cup onion, chopped
  • 1 garlic clove, minced
  • 2 cups vegetable or chicken broth
  • 1 cup rice, uncooked
  • 1 tablespoon fresh rosemary, minced (or 1 teaspoon dried rosemary, crushed)
  • ¼ teaspoon pepper
  • ¼ cup shredded Parmesan cheese
  1. Heat the oil in a saucepan or large skillet over medium heat.
  2. Add the onion and garlic and saute until tender, about 3-5 minutes.
  3. Stir in the broth, rice, rosemary and pepper.
  4. Bring to a boil, reduce heat, cover and simmer until the rice is tender and the liquid is absorbed.
  5. Remove from the heat and stir in the Parmesan cheese.

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