Set Multipurpose Pot - 8 cup over medium heat and melt butter. Add rice, stir, and cook for approximately 1 minute. Add Rosemary Garlic Seasoning and Toasted Onion, and cook for a further 2 minutes. Stir in tea bouillon and bring to a boil. Stir well, cover, and bake in oven until liquid is absorbed and rice is soft, 20–30 minutes.
Fluff with a fork, season with Sea Salt and Black Pepper, and serve warm.
Per serving: Calories 220, Fat 2.5 g (Saturated 1.5 g, Trans 0 g), Cholesterol 5 mg, Sodium 45 mg, Carbohydrate 43 g (Fiber 1 g, Sugars 1 g), Protein 5 g.
Top with chopped green onion and dried cranberries for that extra colour and flavour punch.