Rice with Butter and Sage

Prep: 5 minutes; Cook: 28 minutes

Just 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.

Yield: 8 servings (serving size: about 2/3 cup)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 147
  • Fat: 2.4g
  • Saturated fat: 1.4g
  • Protein: 2.6g
  • Carbohydrate: 28g
  • Fiber: 0.5g
  • Cholesterol: 6mg
  • Iron: 1.5mg
  • Sodium: 235mg
  • Calcium: 17mg


  • 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


  1. 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. 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.
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