Total Time
25mins
Prep 10 mins
Cook 15 mins

A nice side dish for poultry. I made a change in the rice/broth ratio, and cooking method on recommendation of some of the reviewers, and after trying it myself again. This changed the servings to 4 instead of 2. Thanks to all reviewers for your input!

Directions

  1. Melt butter in saucepan and stir in the sage. Turn off heat and let sit.
  2. In another sauce pan heat broth to boiling; add rice and lower heat.
  3. Simmer, covered until rice is tender, 15 to 20 minutes.
  4. Put rice into serving dish and toss with sage butter and Parmesan.
Most Helpful

This was so yummy... my husband even said over and over again how good it was, and he's a little tricky to please. I used a rice medley and cooked it in the rice maker using the amount of liquid recommended on the rice container. For the broth, I used homemade veggie broth with Better than Bouillon added... and I used 2 tbsp fresh sage from the garden.

SashasMommy July 11, 2010

I added one thing, but first let me tell you why. I recently started cooking "for real" a few months ago. Yesterday my 9 year old daughter would not try the rice I cooked because, "I only like Uncle Ben's rice!" <br/>So I made this recipe and I added a few drops of yellow food coloring, told her it was Uncle Ben's, and she fell for it! Of course, this recipe tastes a whole lot better than boxed seasoned rice, but what do kids know? :)

katie hates soy March 26, 2013

I doctored this up with leftover turkey from thanksgiving and made a good "turkey and rice" meal. I also added a little "heat" for flavor to help the blandness. I'd make this again! Good Thanksgiving leftover casserole!

Notchopped December 03, 2011