Legume Free Herbed Butter Rice
Fluffy, fragrant, and finished with a generous knob of butter, this herbed rice is the kind of simple side dish that quietly steals the show. Long-grain white rice gets the full treatment here — properly steamed with the lid on so every grain comes out separate and tender, never sticky or gluey. Once the butter melts in and the fresh parsley, chives, and optional basil get folded through, the whole pot smells like something from a proper restaurant kitchen. For anyone avoiding legumes, this is a genuinely fuss-free option since every ingredient is straightforward and there's nothing hidden to second-guess. It pairs beautifully with roasted meats, grilled fish, or really anything that could use a bright, herby companion on the plate. The technique is low-effort but the results feel intentional — proof that a handful of fresh herbs and good butter can transform the most humble pantry staple into something worth making again and again.
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Learn more →Ingredients
4 servings
- 1 ½ cups long-grain white rice
- 2 ¼ cups water
- ½ tsp salt
- 2 tbsp unsalted butter
- 2 tbsp fresh flat-leaf parsley, finely chopped
- 1 tbsp fresh chives, thinly sliced
- 1 tbsp fresh basil, thinly sliced (optional)
Instructions
- 1
Combine the rice, water, and salt in a medium saucepan and bring to a boil over medium-high heat, uncovered, until the surface is bubbling and the water level has dropped just to the top of the rice, about 3–4 minutes.
- 2
Reduce the heat to the lowest setting, cover tightly, and cook until all the water is absorbed and the rice is tender, about 15 minutes. Do not lift the lid during this time.
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