Description
A flavorful seasoned rice recipe featuring aromatic sautéed onions and garlic, cooked with beef broth and enriched with butter and soy sauce for a savory, comforting side dish. Perfectly fluffy and infused with a blend of herbs and savory sauces, this rice pairs well with a variety of main courses.
Ingredients
Scale
Rice & Seasoning
- 1 cup long grain white rice
- 2 tablespoons butter (divided)
- ¼ cup finely diced onion
- 2 cloves garlic (minced)
- 2 cups beef broth (or chicken broth)
- 2 tablespoons soy sauce
- 1 teaspoon Worcestershire sauce
- 1 teaspoon dried parsley
Instructions
- Toast Rice: Place rice and 1 tablespoon butter in a saucepan with a lid. Heat over medium-high heat until the rice starts to slightly brown, enhancing the flavor and texture.
- Sauté Aromatics: Add the finely diced onion and minced garlic to the pan. Cook for 2-3 minutes or until the onion is slightly softened and aromatic.
- Add Liquids and Seasonings: Stir in the beef broth, soy sauce, Worcestershire sauce, and dried parsley. Bring the mixture to a boil over medium-high heat. Once boiling, cover the saucepan with a lid and reduce the heat to low to simmer.
- Simmer Rice: Cook the rice covered for 20 minutes without lifting the lid to ensure even cooking and steam retention.
- Let Rest: Remove the saucepan from heat but keep it covered. Let the rice rest undisturbed for 5 minutes to finish steaming and absorb any remaining liquid.
- Finish and Fluff: Open the lid, add the remaining tablespoon of butter, and gently stir it into the rice. Fluff the rice with a fork to separate grains, then taste and adjust seasoning with additional salt and pepper if desired.
Notes
- For a vegetarian version, substitute beef broth with vegetable broth.
- Do not lift the lid during cooking to ensure proper rice texture.
- If using chicken broth, the flavor will be milder but still delicious.
- To add extra depth, consider adding a pinch of black pepper or a splash of lemon juice after cooking.
