Mushroom Free Herbed Butter Rice
Fluffy, fragrant, and finished with a generous pat of butter, this herbed rice is the kind of side dish that quietly steals the show. Long-grain white rice gets the full treatment here — cooked low and slow until every grain is perfectly tender, then folded with melted butter and a bright trio of fresh herbs that make the whole bowl smell like a garden. Parsley and chives do the heavy lifting on flavor, while a little fresh basil adds a sweet, aromatic lift if you have it on hand. For anyone navigating a mushroom-free lifestyle, this recipe is a breath of fresh air — no broths, no umami boosters, no hidden fungi lurking in a seasoning packet. Everything on the ingredient list is clean and straightforward, so you know exactly what you're eating. It pairs beautifully with roasted chicken, grilled fish, or really anything that could use a buttery, herby companion on the plate. Simple technique, honest ingredients, and genuinely delicious results.
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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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