1 small onion, finely diced
4 cloves garlic, chopped
2 tbs olive oil
1 tbs dried parsley
1 tbs dried dill weed
1/2 tsp California blend garlic salt (or more)
1/4 tsp black pepper
1 stick vegan buttery alternative
4 cups cooked white rice
In a skillet over medium heat, saute the onions in the olive oil until tender but not browned.
Add the garlic and continue to cook for a minute or two longer.
Add the herbs, salt and pepper then cook for a few seconds.
Add the vegan buttery alternative and allow to melt before adding the rice.
Stir gently to coat the rice in the herb and buttery mixture.
Continue to cook over medium heat stirring occasionally until the rice is hot through.