I found this recipe at ForkInTheKitchen. It's wonderful!
Ingredients
- 1 cup long-grain white rice, like Basmati, rinsed
- 2 Tbs unsalted butter
- 1/2 Tbs dried parsley
- 1/2 Tsp dried oregano
- 1/2 Tsp garlic powder
- 1/2 Tsp onion powder
- 1/2 Tsp paprika
- 1/4 Tsp kosher salt
- Freshly ground black pepper, to taste
- 2 to 3 cups vegetable stock
- 1/2 Tsp Vegetable Bouillon
- Fresh parsley, chopped, for garnish
What to do with them...
- I highly recommend taking a minute to rinse the rice before starting; it will help keep the grains from clumping together and remove any dust/dirt
1 cup long-grain white rice - Melt the butter in a large saucepan over medium heat. Once it starts to bubble, add the rice and stir to coat. Toast for 2-3 minutes until it starts to become fragrant
2 Tablespoons unsalted butter - Add the dried spices, herbs, and salt. Take note of the amount of salt in the vegetable stock and bouillon you're using to determine how much salt to add. For full sodium varieties, add around 3/4 teaspoon, for low sodium varieties, you may want to add up to 1 teaspoon
1/2 Tbs dried parsley, 1/2 Tsp dried oregano, 1/2 Tsp garlic powder, 1/2 Tsp onion powder, 1/2 Tsp paprika, 1/2 Tsp kosher salt, Freshly ground black pepper - Add the vegetable stock and extra vegetable bouillon to the pan and stir to combine
2 to 3 cups vegetable stock, 1/2 Tsp Vegetable Bouillon - Bring to a boil, then reduce heat to medium to medium-low; you'll want it to be a low boil or simmer, but not too fast or the bottom of the rice will burn. Cover the pan and cook for 15 minutes without opening the lid.
- After 15 minutes, turn off the heat and let the rice sit for another 10 minutes – still covered. Fluff with a fork and serve. Garnish with fresh parsley as desired.