This is a great rice recipe that goes with most dishes; you can use dried or fresh herbs but either way you get a wonderful and easy side.
The recipe doesn't specify whether or not the measurements are for fresh or dried herbs, so I assumed dried. It was "too herb-y" for us, so next time I will cut back to 1/4 tsp dried or if I used fresh, 3/4 tsp (3 to 1 ratio of dried vs fresh). It did cook up nicely, but I would have preferred a less dominant herb flavor, so as not to overpower my entree. - 28 May 2013