My husband and I love this recipe! We prefer it with chicken and fish dishes – I don’t feel it works well with [most] beef. I can’t remember where I got this one from…
1 1/2 cups basmati rice (about 10 ounces)
2 tablespoons (1/4 stick) butter
2 cups chopped sweet onions (I use Vidalia)
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
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 3-5 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.