ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Rice with Butter and Sage

Yield 8 servings (serving size: about 2/3 cup)
Prep: 5 minutes; Cook: 28 minutesJust as oregano and basil are the perfect partners for pasta, sage marries well with rice. We kept this side simple and straightforward by not adding cheese, but Parmesan is often stirred in just before serving. Add a bit if you wish.

Ingredients

  • 3 cups water
  • 3/4 teaspoon salt
  • 1 1/2 cups uncooked long-grain rice
  • 1 1/2 tablespoons butter
  • 1/4 cup finely chopped fresh sage
  • 1 garlic clove, minced
  • 2 teaspoons white wine vinegar

Nutrition Information

  • calories 147
  • fat 2.4 g
  • satfat 1.4 g
  • protein 2.6 g
  • carbohydrate 28 g
  • fiber 0.5 g
  • cholesterol 6 mg
  • iron 1.5 mg
  • sodium 235 mg
  • calcium 17 mg

How to Make It

  1. Bring 3 cups water and salt to a boil in a large saucepan. Add rice; cover, reduce heat, and simmer 19 minutes or until rice is tender and liquid is absorbed. Remove from heat; let stand, covered, 5 minutes.

  2. While rice stands, melt butter in a small skillet over medium heat. Add sage and garlic; sauté 1 to 2 minutes or until garlic is golden. Add garlic mixture and vinegar to rice; toss well.

Oxmoor House Healthy Eating Collection