Tree Nut Free Herbed Butter Rice
Simple pantry staples can absolutely steal the show, and this herbed butter rice is proof. Long-grain white rice gets the full treatment here — cooked low and slow with the lid on so every grain comes out fluffy and separate, then finished with a generous knob of butter folded right through. Fresh flat-leaf parsley and chives bring a bright, garden-fresh lift that makes the whole bowl feel way more special than the ingredient list suggests. A handful of sliced basil stirred in at the end is optional, but if you have it on hand, it adds a subtle sweetness that really rounds things out. For anyone navigating tree nut allergies, this is the kind of side dish that just works — no specialty swaps needed, no label-scanning required, just clean, whole ingredients from start to finish. It pairs beautifully with roasted chicken, grilled fish, or really anything that could use a fragrant, buttery base to lean on. Make it once and it will absolutely become your go-to rice method.
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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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