Karen in MA's Note:
from Bon Appetit, June 2008 Stirring the fresh herbs into the hot rice preserves their flavor and releases their aroma.
My Private Note
Units: US | Metric
- 1 1/2 cups basmati rice (about 10 ounces)
- 2 tablespoons butter (1/4 stick)
- 2 cups sweet onions, chopped (such as Vidalia or Walla Walla)
- 2 1/2 cups water
- 1 1/2 teaspoons salt
- 3 tablespoons fresh Italian parsley, finely chopped
- 2 tablespoons fresh dill, finely chopped
- 2 tablespoons fresh tarragon, finely chopped
- 1Rinse rice under cold water until water runs clear; set aside.
- 2Melt butter in large saucepan over medium-high heat. Add onions; sauté until translucent, about 5 minutes.
- 3Add rice, 2 1/2 cups water, and 1 1/2 teaspoons salt; bring to boil. Reduce heat to low, cover, and cook until rice is tender, about 15 minutes.
- 4Remove from heat and let stand, covered, 10 minutes. Stir in herbs.
- 5Season with pepper and more salt, if desired.
- 6Transfer to bowl and serve.
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Nutritional Facts for Basmati Rice With Sweet Onions & Summer Herbs
Serving Size: 1 (208 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 232.9
- Calories from Fat 48
- Total Fat 5.3 g
- Saturated Fat 2.7 g
- Cholesterol 10.1 mg
- Sodium 617.6 mg
- Total Carbohydrate 42.0 g
- Dietary Fiber 2.5 g
- Sugars 2.6 g
- Protein 4.6 g