Description
Fluffy rice cooked in a buttery, herb-seasoned broth for a simple yet flavorful side dish.
Ingredients
Units
Scale
- 1 cup long-grain white rice
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 small onion, finely chopped (about 1/2 cup)
- 2 cloves garlic, minced
- 2 cups chicken broth (or vegetable broth)
- 1/2 teaspoon salt (adjust to taste)
- 1/4 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried parsley
- Optional: 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- Rinse rice under cold water until the water runs clear, then drain.
- In a medium saucepan, heat butter and olive oil over medium heat.
- Add chopped onion and sauté until translucent, about 3–4 minutes.
- Add garlic and cook for 30 seconds until fragrant.
- Stir in drained rice and cook, stirring constantly, for 2 minutes to lightly toast.
- Pour in broth, then add salt, pepper, thyme, and dried parsley. Stir to combine.
- Bring to a gentle boil, then reduce heat to low. Cover and simmer for 15–18 minutes, or until liquid is absorbed and rice is tender.
- Remove from heat and let stand, covered, for 5 minutes.
- Fluff rice with a fork, garnish with fresh parsley if desired, and serve hot.
Notes
- Use broth instead of water for richer flavor.
- Toast the rice before simmering to enhance its nutty aroma.
- Swap dried herbs for fresh thyme or parsley—just double the quantity.
- Stir in a squeeze of lemon juice after cooking for brightness.
- Leftovers can be refrigerated for up to 3 days and reheated with a splash of broth.
Nutrition
- Serving Size: ½ cup cooked
- Calories: 180 kcal
- Sugar: 1 g
- Sodium: 400 mg
- Fat: 6 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 15 mg