The very first time Sheila and Mara (and Zoe!) visited my house, we went to this chicken restaurant called Wingman. It is fairly near my place and I’ve been meaning to go but never got the chance until they came.
I ordered their original wings with herbed rice. I remember how I practically inhaled my food because it was so delicious.
Since then, I’ve returned to Wingman many times, ordering the same things. I have fallen in love with the rice, in particular. For weeks, I’ve been trying to guess what herbs they put in there.
Then tonight, I decided to try out a simple recipe for herbed rice. Only one herb needed!
As usual, I tweaked the original recipe based on availability of ingredients, and also the comments on the blog post.
- 1 1/2 cups brown rice, washed
- 3 cups water
- 1 chicken bouillon cube
- 3 – 4 tablespoons butter
- 1 tablespoon dried oregano (or 3 tablespoons fresh oregano, chopped)
Well, actually, it’s just a matter of dumping everything in your rice cooker and cook as usual. While the rice is boiling, fluff it with a fork every now and then. And you are done!
Serve with….anything you want