This rice is a perfect example of how adding just a few simple ingredients, and spending just a little extra time can make such an enormous difference in a dish! Rice is pretty plain. But it’s also a blank canvas. The starchy grain is a sponge that absorbs flavor like nothing else.
This garlic and herb rice is made with simple and economical ingredients. The preparation couldn’t be easier! I love using this dish as a bed for so many of my favorite main courses like Pan Seared Trout with Lemon Dill Sauce, Mushroom and Bacon Braised Chicken, and Pork Chops with Blueberry, Balsamic Glaze.
Here’s what you need:
Make a flavorful broth for the rice to cook in.
Start by heating the olive oil and butter in a medium saucepan. I use butter for the flavor and richness and olive oil because it can withstand high temperatures and prevent the butter from burning.
Add the shallot with a pinch of salt and sauté for a couple minutes until it becomes softened and translucent. Add the garlic and minced thyme and sauté a couple minutes more.
Next, stir in the rice, salt and broth. Bring it up to a boil then immediately turn it to a low simmer. Place the lid on the pot and leave it alone for 20 minutes.
After 20 minutes, remove the pan from the heat, but keep the lid on for an additional 10 minutes. The rice will continue to absorb any liquid left in the pan without the risk of burning.
After 10 minutes, remove the lid and simply fluff the rice with a fork.
This recipe makes a rather large batch of rice. Just refrigerate any leftovers you may have to enjoy later with other meals. The rice reheats very easily. Just add a tablespoon or so of broth or even water to a lidded pan with the leftover rice. Reheat it on a low flame for just a few minutes until the broth is absorbed!
Other recipes to try:
Fluffy Garlic and Herb Rice
Ingredients
- 1 tbsp olive oil
- 1 tbsp butter unsalted
- 1 shallot minced
- 4 cloves garlic minced
- 1 1/2 tbsp fresh thyme leaves minced
- 2 cups long grained rice
- 3 cups chicken broth low sodium
- 1 tsp salt
Instructions
- Add the butter and olive oil to a medium saucepan. Add the shallots with a pinch of salt and sauté for 2 minutes until softened. Add the garlic and thyme and sauté for 2 minutes more.Add the rice, broth and salt and stir to combine. Bring the broth up to a boil. Immediately turn to a low simmer and place the lid on the pot. Simmer for 20 minutes, then remove the pan from the heat but keep the lid on for an additional 10 minutes. After 10 minutes is up, remove the lid and fluff the rice with a fork.