22 min | 2 min prep

SERVES 2 -3 , 2 cups

• 1 cup long grain white rice
• 2 tablespoons oil
• 1/4 teaspoon cayenne pepper
• 1/2 teaspoon garlic salt
• 2 cups chicken broth
• 2 tablespoons grated parmesan cheese
• 1 teaspoon dried Sage, or 1 tablespoon fresh, finely chopped Sage leaves. (Choose from Sage list below)
• 1 teaspoon Parsley (either Parsley - Curled, or Parsley - Large Leaf Italian)
• 1/2 teaspoon ground pepper

1. Add rice, oil, cayenne pepper and garlic salt to a medium sauce pan.
2. Put temperature on medium and saute rice, stirring constantly, until the rice is evenly covered with the oil. (Approximately 5 minutes.)
3. Add the chicken broth to the rice mixture.
4. Bring to a boil, then cover, turn down to a low heat and simmer for 15 minutes.
5. After 15 minutes, see if rice is cooked. If not, add a little more water and let rice simmer for longer.
6. Remove from heat.
7. Add Parmesan, Sage, Parsley and pepper and mix fully until Parmesan "disappears" into the rice.

Sage Varieties to choose from: Sage - Garden, Sage - Golden Variegated, Sage - Grower's Friend, Sage - Purple, Sage - Silver, Sage - Tricolor.

This is a wonderful side dish to go with chicken, salmon and other meats.  Add a salad and a glass of wine, and you have a perfect meal!