2 cups water
1 cup uncooked instant rice
2 tablespoons olive oil
1 teaspoon salt
1 teaspoon dried basil
4 tablespoons dried red pepper
3 tablespoons garlic powder
5 teaspoons vegetable oil
1 teaspoon dried thyme
1 teaspoon seasoned salt
1 teaspoon dried rosemary
1/2 cup sliced grape leaf, for garnish
Bring 1 cup water to a boil in a medium saucepan. Reduce heat and simmer 1 minute, stirring constantly. Stir in rice, salt, basil, pepper, garlic powder, oil, thyme, red pepper, garlic powder, oil, thyme and rosemary. Cover and simmer 15 minutes.
In a large skillet, heat oil over medium heat. Combine rice, olive oil, salt, basil, pepper, garlic powder, olive oil, basil, red pepper and garlic powder; heat over medium-high heat. Allow rice to cook for 2 minutes.
In a mixing bowl beat together rice, seasoned salt, rosemary and grape leaf. Gradually pour oil mixture into skillet. Cook until heated slightly.
Remove from heat and stir in olive oil. Serve hot or chilled. Garnish with grape wine, sliced grape stems and rennet cheese.
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