Rosemary Rice



  • 1.5 cups Uncooked long-grain white rice
  • 3 cups Broth, (my homemade broth is unsalted)
  • 2 Garlic cloves, minced
  • 1 5-inch stem Fresh rosemary leaves (about 2 teaspoons minced)
  • 3/4 teaspoons Salt, (if using unsalted broth)
  • Small amount of bacon grease to saute vegggies
  • 1 Finely-chopped carrot (optional, for color)


  1. Rinse 1.5 cups rice until water runs clear - drain.

  2. Sauté the minced garlic & rice (and chopped carrot if using) in tablespoon of bacon grease until garlic is translucent

  3. Add broth, salt & rosemary and bring to a boil
  4. Lower heat, cover pan and simmer 10-12 minutes or until liquid is absorbed.

  5. Fluff with fork, sprinkle finely-minced fresh rosemary or chopped chives on top as a garnish and serve.