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Herbed Rice

This rice dish is a serious upgrade from your basic bowl of jasmine rice, and only requires a few simple swaps that make all the difference.

Before it cooks, gently toast the rice in a little butter and some spices, which will infuse a ton of flavor into the finished product. We also recommend replacing water with chicken or vegetable broth. Incorporate these easy changes, and you’ve got an impressive side dish that will complement nearly anything you’re making. Herbs are the final touch for this dish and we suggest you don’t skimp. We love a combination of parsley, chives and dill, but feel free to use a combination of the fresh herbs you love.

Recipe:

Herbed Rice

Ingredients

  • 1 cup jasmine rice
  • 1 tbsp butter
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1 tsp kosher salt
  • 1 1/2 cup chicken stock
  • 1 tbsp dill, chopped
  • 1 tbsp chives, chopped
  • 1 tbsp Italian parsley, chopped
  • Freshly cracked black pepper, to taste

Instructions

  • In a medium sauce pot, melt the butter on medium-high heat.Add the rice and toast for 2 minutes, stirring frequently. Add the garlic powder, onion powder, and salt, and stir to combine. Add the chicken stock and allow the mixture to come to a gentle boil. Reduce the heat to simmer and cover with a tight-fitting lid. Cook for 15 minutes or until the liquid has been absorbed and the rice is cooked. Take the pot off the heat and let sit with the lid on for 5 minutes more. Gently fluff with a fork and transfer to a serving bowl. Top with herbs and cracked black pepper.

Ingredients

  • 1 cup jasmine rice
  • 1 tbsp butter
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1 tsp kosher salt
  • 1 1/2 cup chicken stock
  • 1 tbsp dill, chopped
  • 1 tbsp chives, chopped
  • 1 tbsp Italian parsley, chopped
  • Freshly cracked black pepper, to taste

Instructions

  • In a medium sauce pot, melt the butter on medium-high heat.Add the rice and toast for 2 minutes, stirring frequently. Add the garlic powder, onion powder, and salt, and stir to combine. Add the chicken stock and allow the mixture to come to a gentle boil. Reduce the heat to simmer and cover with a tight-fitting lid. Cook for 15 minutes or until the liquid has been absorbed and the rice is cooked. Take the pot off the heat and let sit with the lid on for 5 minutes more. Gently fluff with a fork and transfer to a serving bowl. Top with herbs and cracked black pepper.
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