2 cups uncooked white rice
2 cups uncooked white rice
1 cup vegetable oil
2 tablespoons onion powder
2 tablespoons celery seed
2 tablespoons garlic powder
1 tablespoon salt
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried basil
1 teaspoon dried rosemary
1/2 teaspoon dried rosemary
1/4 teaspoon dried marjoram
1/4 teaspoon dried sage
Cook rice according to package directions. Pour oil, onion powder, celery seed, garlic powder, salt, oregano, basil, garlic powder, salt, oregano, basil and rosemary into a large plastic bowl. Mix gently until all ingredients are in a liquid. Place the rice in the bowl and toss to coat. Cover rice with plastic wrap and let sit overnight.
Preheat oven to 450 degrees F (220 degrees C).
Remove plastic wrap from rice and place into a separate medium bowl.
In a small bowl, combine the rice, oil, onion powder, celery seed, garlic powder, salt, oregano, basil, garlic powder, rosemary, sage and rosemary. Mix together and shape into 1 tablespoon sized segments. Place them onto ungreased baking sheets.
Bake in preheated oven for 40 minutes, until lightly browned.