1 1/2 cups basmati rice (about 10 ounces)2 tablespoons (1/4 stick) butter2 cups chopped sweet onions (such as Vidalia or Walla Walla)2 1/2 cups water or vegetable broth1 1/2 teaspoons salt3 tablespoons finely chopped fresh Italian parsley2 tablespoons finely chopped fresh dill
2 tablespoons finely chopped fresh tarragon
Rinse rice under cold water until water runs clear; set aside. Melt butter in large saucepan over medium-high heat. Add onions; sauté until translucent, about 5 minutes. Add rice, 2 1/2 cups water or broth, and 1 1/2 teaspoons salt; bring to boil. Reduce heat to low, cover, and cook until rice is tender, about 15 minutes. Remove from heat and let stand, covered, 10 minutes. Stir in herbs. Season with pepper and more salt, if desired. Transfer to bowl and serve.
Epicurious
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This recipe was most recently featured in
Boston Organics Newsletter No. 17 of 2012.