Betty's Herb Garden Update + Tantalizing Herbed Rice Recipe

In this video, Betty gives an update on her herb garden, pointing out the growth of her onion chives, sage, oregano, basil, rosemary, tarragon, flat leaf Italian parsley, curly parsley, and thyme, as well as her tomato and pepper plants. The mint that was planted in the garden earlier has been moved to a pot, which is planted in the ground away from the herb garden! While at the herb garden, I snipped off a bit of curly parsley, thyme, and basil for making a tantalizing dish of Herbed Rice. (The recipe is below.) I also showed how I cut back herbs that are growing so fast that they are already beginning to flower. Ingredients: 3 cups chicken broth 1 tablespoon butter 1 tablespoon soy sauce ½ teaspoon celery seed ¼ teaspoon ground black pepper 2 teaspoons fresh parsley, snipped 1 teaspoon fresh thyme, snipped 1 teaspoon fresh basil, snipped 1 ½ cups uncooked long grain white (or brown) rice Place 3 cups chicken broth in a pot that has a lid that fits tightly. To the chicken broth add 1 tablespoon butter, 1 tablespoon soy sauce, ½ teaspoon celery seed, ¼ teaspoon ground black pepper, 2 teaspoons fresh, snipped parsley, 1 teaspoon fresh, snipped thyme, and 1 teaspoon fresh, snipped basil. (If you do not have fresh herbs, use 1/3 the amount of dried herbs.) Place the pot of herbed chicken stock over medium-high heat, and bring it to a boil. Add 1 ½ cups uncooked long grain rice. Cover, with a lid that fits, and reduce heat to low. Cook the rice for 14 to 15 minutes, or until ...



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