Garlic Herb Rice
Garlic Herb Rice
Ingredients
For the Rice
- 1 1/2 cups Sella basmati rice, rinsed
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1/2 white onion, medium, finely diced
- 8 cloves garlic, minced
- 4 sprigs fresh thyme
- 1 teaspoon chicken bouillon powder, or 1 chicken bouillon cube, crumbled
- 1 teaspoon salt, or to taste
- 1 teaspoon white pepper
- 1/2 teaspoon chili flakes
- 2 cups water
To Finish
- 2 tablespoons fresh parsley, chopped
- 2 scallions, to 3, chopped
- 1 tablespoon butter, optional
Instructions
- 1
Remove the parsley leaves from their stems and finely chop them. Finely dice the onion, mince the garlic, and chop the scallions.
⏱️ 5 min
- 2
Heat the 2 tablespoons of butter and 1 tablespoon of olive oil in a medium pot over medium heat.
⏱️ 1 min
- 3
Add the finely diced white onion and cook for 3 to 4 minutes, until softened and translucent.
⏱️ 4 min
- 4
Stir in the minced garlic and cook for about 30 seconds, until fragrant.
⏱️ 1 min
- 5
Add the rinsed Sella basmati rice and stir for 1 to 2 minutes until lightly toasted and coated in the butter mixture.
⏱️ 2 min
- 6
Stir in the chicken bouillon powder, salt, white pepper, and chili flakes until evenly combined with the rice.
⏱️ 1 min
- 7
Pour in the water and add the fresh thyme sprigs. Bring the mixture to a boil.
⏱️ 5 min
- 8
Once boiling, reduce the heat to low, cover the pot, and allow to cook for 20 minutes or until the rice is tender and all the water has been absorbed.
⏱️ 20 min
- 9
Remove the thyme sprigs. Stir in the chopped fresh parsley and chopped scallions. If desired, stir in 1 tablespoon of butter for extra richness. Mix well and serve immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Garlic Herb Rice
For the Rice
- 1 1/2 cups Sella basmati rice, rinsed
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1/2 white onion, medium, finely diced
- 8 cloves garlic, minced
- 4 sprigs fresh thyme
- 1 teaspoon chicken bouillon powder, or 1 chicken bouillon cube, crumbled
- 1 teaspoon salt, or to taste
- 1 teaspoon white pepper
- 1/2 teaspoon chili flakes
- 2 cups water
To Finish
- 2 tablespoons fresh parsley, chopped
- 2 scallions, to 3, chopped
- 1 tablespoon butter, optional
Instructions
- 1
Remove the parsley leaves from their stems and finely chop them. Finely dice the onion, mince the garlic, and chop the scallions.
⏱️ 5 min - 2
Heat the 2 tablespoons of butter and 1 tablespoon of olive oil in a medium pot over medium heat.
⏱️ 1 min - 3
Add the finely diced white onion and cook for 3 to 4 minutes, until softened and translucent.
⏱️ 4 min - 4
Stir in the minced garlic and cook for about 30 seconds, until fragrant.
⏱️ 1 min - 5
Add the rinsed Sella basmati rice and stir for 1 to 2 minutes until lightly toasted and coated in the butter mixture.
⏱️ 2 min - 6
Stir in the chicken bouillon powder, salt, white pepper, and chili flakes until evenly combined with the rice.
⏱️ 1 min - 7
Pour in the water and add the fresh thyme sprigs. Bring the mixture to a boil.
⏱️ 5 min - 8
Once boiling, reduce the heat to low, cover the pot, and allow to cook for 20 minutes or until the rice is tender and all the water has been absorbed.
⏱️ 20 min - 9
Remove the thyme sprigs. Stir in the chopped fresh parsley and chopped scallions. If desired, stir in 1 tablespoon of butter for extra richness. Mix well and serve immediately.
⏱️ 1 min