Herb & Butter Rice
When I started making rice as a side dish, I was using a popular brand. Later on I was buying the pre-seasoned rice packages from the same manufacturer until I started reading the ingredients. That alone threw me off… enough that I never bought it again.
I’ve posted a few rice recipes like my Wild Rice Pilaf with Porcini, Cranberries & Toasted Almonds as well as my Indian Basmati with Dry Fruits, Saffron Rice Stuffing, Mexican Rice. Today I’m sharing another one with you… my Herb & Butter Rice! With a great balance of seasoning, this rice can be served with many dishes. One that we always like to pair it with is David’s Hawaiian Chicken Curry… very nice!
The beauty of this Herb & Butter Rice dish is it’s very flavorful… perfect to serve with many proteins. It won’t steal the show from your main dish but will definitely complement it well.
This side is made with a combination of rice and pasta. Initially, I was making it just with rice. I got the idea of combining these two together when I was invited over for dinner by a friend and she used another popular brand with seasoning included in the box. Although it was quite good (it has to be otherwise they wouldn’t be selling any…), I knew the drill with the little packet of dry seasoning… no thank you!
It might take 5 minutes longer to cook than the commercial rice packages but at least you know what goes in it. I make this delicious Herb & Butter Rice often and I’m sure you will too after trying this tasty side dish…
Bon Appétit!
Here are other delicious side dish recipes for you to try…
– Green Beans with Chili-Orange Oil
– Mixed Mashed Potatoes
– Mushroom Risotto
– Squash à la Canadienne
– Creamed Spinach • Steakhouse Style
– Grand Marnier Glazed Carrots
and for even more side dish and vegetable recipes, click on this link… Recipe Category • Sides & Vegetables
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Herb & Butter Rice
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Ingredients
- 3 tbsp. clarified butter tips & tricks
- 1 cup basmati rice, rinse thoroughly and drained
- 1/2 cup orzo pasta
- 1/3 cup red onions, finely chopped
- 1/4 cup celery, finely diced tips & tricks
- 1 large clove garlic, pressed
- 3 cups low-sodium chicken broth
- 1 tsp. Herbes de Provence see Recipe
- 1/2 tsp. dried basil
- 1/8 tsp. cayenne pepper
- 1/4 tsp. ground Himalayan sea salt, or to taste
- 1/4 tsp. freshly ground black pepper, or to taste
- 1 1/2 tbsp. fresh parsley, chopped tips & tricks
Directions
- In a medium saucepan over medium heat, add butter, basmati and orzo. Stir well and sauté until the rice turns brown, about 7 minutes, stirring often.
- To this add, red onions, celery and pressed garlic; sauté for 2 minutes, stirring constantly.
- Pour in chicken broth and season with Herbes de Provence, basil, cayenne pepper, sea salt, freshly ground black pepper and parsley. Bring the mixture to a boil, cover and reduce the heat to low. Simmer for 15 to 17 minutes or until the liquid is absorbed.
- Remove from the heat and fluff the rice with a fork. Cover and let it sit for 5 minutes before serving.
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