Basmati Rice with Sweet Onions and Summer HerbsCoral von Zumwalt
Stirring the fresh herbs into the hot rice preserves their flavor and releases their aroma.
Recipe information
Yield
Makes 6 servings
Ingredients
1 1/2 cups basmati rice (about 10 ounces)
2 tablespoons (1/4 stick) butter
2 cups chopped sweet onions (such as Vidalia or Walla Walla)
2 1/2 cups water
1 1/2 teaspoons salt
3 tablespoons finely chopped fresh Italian parsley
2 tablespoons finely chopped fresh dill
2 tablespoons finely chopped fresh tarragon
Preparation
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, 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.
Nutrition Per Serving
Per serving: 226 calories
4g fat (3g saturated)
10mg cholesterol
617mg sodium
43g carbohydrates
2g fiber
4g protein (nutritional analysis provided by Nutrition Data)
[See Nutrition Data's complete analysis of this recipe](
http://www.nutritiondata.com/facts-C00026Basmatiqq0Riceqq0withqq0Sweetqq0Onionsqq0andqq0Summerqq0Herbs-03E20eL-0G811U7-015303O-03E3000-00D203S-02Q403U-04q30eX-042212b.html?mbid=HDEPI) ›
#### Nutritional analysis provided by Nutrition Data
